Authentic Bolognese Sauce
By Vincenzo's Plate · vincenzosplate.com
5 hr 30 minServes 6
A slow-cooked meat sauce of pork, beef and veal with tomatoes, wine and milk, simmered for hours until rich and tender.
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| prepBoil 5 L / 1.3 gal water in a second pot with 1 tbsp rock salt, 30 min before sauce is ready | |||||||||||
| 1 red onion, chopped | Sauté onion in oil until glossy, medium heat | Add carrots & celery, cook 4–5 min | Add ½ glass wine, simmer until evaporated | Add meats, break down, season & brown | Add remaining ½ glass wine, simmer until evaporated | Stir in passata, paste & peeled tomatoes, crush tomatoes | Simmer 1.5 hr, then add 1 L boiled water, taste for salt | Simmer 1 hr more, adding water as needed when dry | Maintain gentle bubble, adjust heat if needed | Simmer until 5 hr total, remove from heat & rest | Stir in milk, return to stove 5 min |
| 3 stalks celery, chopped | |||||||||||
| 3 carrots, chopped | |||||||||||
| 1 glass red wine (Shiraz, Montepulciano, or Cabernet) | |||||||||||
| 500 g pork mince | |||||||||||
| 300 g beef mince | |||||||||||
| 200 g veal mince | |||||||||||
| salt | |||||||||||
| pepper | |||||||||||
| 1 L Italian tomato passata | |||||||||||
| 400 g peeled tomatoes | |||||||||||
| 150 g tomato paste | |||||||||||
| 1-2 L / 4.2-8.5 cups water, boiled | |||||||||||
| 1 mug full cream milk | |||||||||||
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