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A Taste of Italy: The Best Bolognese Sauce Ever


Hello, my culinary friends!


Today, I’m thrilled to share with you how to make the best Bolognese sauce ever. While there are countless ways to make this beloved sauce, my recipe is inspired by my Italian chef mentor, with a few personal touches that make it truly spectacular. Bolognese sauce, created in Bologna, Italy, is a classic that deserves a place in every home cook’s repertoire.


Ingredients Matter


Before we dive into the recipe, let’s talk about the ingredients. They play a crucial role, so try to stick with them if you can find them in your store and if your budget allows. Here’s what you’ll need:


  • 3-4 tablespoons each of finely diced onions, carrots, and celery: This trio forms the “soffritto,” the flavorful base of many Italian sauces.

  • 1.5 lb ground beef: Organic is best if you can find it.

  • 1-2 teaspoons olive oil (it's traditional). I recently used grass-fed beef tallow instead of olive oil, which gave the sauce an amazing flavor.

  • 1 6oz can tomato paste

  • 32oz of beef stock: Organic is best

  • 4-5 tablespoons milk: Yes, milk! It adds richness and helps tenderize the meat for that melt-in-your-mouth texture.

  • Salt and pepper to taste

  • 1 teaspoon fresh minced garlic: This is my personal touch; you can omit it for a more traditional flavor.


How to Make It


  1. Prepare the Soffritto: Heat the olive oil (or beef tallow if you like to try that version) over medium heat. Add the onions, celery, and carrots. Cook for about 5 minutes until they soften.

  2. Cook the Beef: Add the ground beef to the soffritto and cook until the meat is browned.

  3. Add the Milk: Pour in the milk and let it simmer for another 5 minutes. This step is essential for tenderizing the meat and adding a rich flavor.

  4. Incorporate the Tomato Paste and Beef Stock: Add the tomato paste and bone broth (or beef stock). Combine well and bring to a gentle simmer.

  5. Simmer to Perfection: Let the sauce simmer on low heat for at least 1-2 hours. If the liquid evaporates too quickly, add more broth or stock. The longer you simmer, the richer the flavors will become.

  6. Season to Taste: Add salt, pepper, and minced garlic (if using). PS: You can add crushed or diced tomates to the sauce, but it's not traditional nor needed.


Serving Suggestions


Traditionally, Bolognese sauce is served over Tagliatelle pasta, which is similar to Fettuccine in America. My husband loves it with Angel Hair pasta, so that’s how I usually serve it. Top with freshly grated Parmigiano-Reggiano cheese or your preferred cheese.


This Bolognese sauce is truly divine. It’s the perfect dish for a cozy dinner at home or to impress guests. Give it a try, and I’m almost certain you’ll love it as much as I do.


Share Your Success!


If you decide to make this delicious Bolognese sauce, I’d love to hear your thoughts. Feel free to share your version in the comments below. Let’s keep rocking the kitchen, my friends!


To your culinary success,


Love, Kerstin

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Kerstin.jpg

Hi I'm Kerstin.

 

Welcome! Cooking is not just my passion; it's my mission to ignite that same passion in you. I'm here to share the joys of crafting flavorful, healthy meals that nurture better health and create cherished moments around the dining table. Unraveling the secrets of cooking, I aim to simplify the process, turning your kitchen into a hub of pure enjoyment. My goal is to inspire through approachable yet exciting food, offering tricks and tips to elevate your cooking adventure and infuse positivity with my favorite inspirational quotes. Dive into my blog posts, and I'd love to hear from you through comments. If you're inspired, don't hesitate to share the joy with others.

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