- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 rib celery, finely diced
- 1 pound ground beef
- ½ pound ground pork
- 1¼ cups red wine or beef broth
- 1 cup whole milk
- 28 ounces whole tomatoes with juice
- ¼ cup tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For serving: pappardelle, tagliatelle or another long pasta of choice; Parmesan cheese
Homemade Bolognese Sauce
Yield: 6 servings
This tomato-based meat sauce is easy to prepare and makes for a memorable pasta dinner. It freezes well, too!
Ingredients
Instructions
- Cook the onion in the oil over medium heat until it starts to soften, about 3-4 minutes. Add the garlic, carrot, and celery. Cook until softened, an additional 5 minutes.
- Add the beef and pork and brown it, crumbling as you go. Drain any excess fat. Add the wine and simmer until evaporated, about 7-9 minutes. Add the milk and simmer until evaporated, about 6-7 minutes.
- Stir in the tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break up the tomatoes with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1½ cups of the pasta water.
- Toss the pasta with sauce, adding pasta water to thin if needed. Serve hot with Parmesan cheese.
Storage & Reheating
•Refrigerator – store the sauce in an airtight container or cover with plastic wrap for up to 4 days.
•Freezer – store in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2 – 3 months.
•To Reheat – Defrost in the refrigerator. Reheat on the stovetop or in the microwave, stirring every 15 to 20 seconds, until heated through
Adapted from:
Spend with Pennies