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Bolognese Sauce

Ingredients

Serves 4
3 Tbspbutter plus 1 Tbsp for tossing the pasta
1 TbspPastene Extra Virgin Olive Oil
½ cuponion, chopped
⅔ cupcarrot, chopped
⅔ cupcelery, chopped
¾ lbground beef chuck
1 cupwhole milk
1 cupdry white wine
⅛ tspnutmeg
114 oz can Pastene Italian Peeled Tomatoes, with juice
salt and pepper
1 lbPastene Pappardelle or Mafaldine
Pastene Grated Parmesan Cheese for topping

Directions

Prep time: 10 minutes | Cook time: 3 hours

  • On medium heat in a large saucepan or dutch oven, add olive oil, butter and chopped onion. Stir until onion becomes translucent and then add the celery and carrot. Cook for about 2 minutes, stirring continuously. 
  • Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has browned.
  • Add milk and let it simmer gently, stirring frequently, until it has been absorbed. add in a pinch of nutmeg.
  • Add wine and simmer until it has mostly evaporated, then add the tomatoes. Stir thoroughly to coat all ingredients and break up the tomatoes with the back of a wooden spoon. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a low simmer, with just an intermittent bubble breaking through to the surface. 
  • Cook, uncovered, for 2.5 to 3 hours, stirring from time to time. If the liquid reduces before the meat is completely tender, add an extra ½ cup water and continue cooking. At the end, however, no water should be left and the fat must separate from the sauce. Add salt and pepper to taste.
  • Toss with your favorite pasta, adding a tablespoon of butter, and serve with grated parmesan cheese.

Product Used

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