Authentic Bolognese Meat Sauce
This rich and hearty Authentic Bolognese Meat Sauce is a timeless Italian classic that showcases the deep flavors of minced veal and beef, complemented by the savory notes of bacon or pancetta, and a medley of finely chopped vegetables. Unlike many modern variations, this traditional recipe uses minimal tomatoes, relying instead on the robust taste of slow-cooked meat, aromatic herbs, and a splash of red wine. Perfectly paired with tagliatelle or spaghetti, this dish is designed to bring warmth and comfort to any dining experience. Indulge in a plateful of authentic Italian tradition, topped off with freshly grated Parmesan cheese for a truly satisfying meal.
8
Servings
506
Calories
15
Ingredients
Ingredients
butter
2 tablespoons (melted)
bacon or pancetta
60 g (chopped)
onion
1 (finely chopped)
carrot
1 (finely chopped)
celery rib
1 (finely chopped)
veal mince
500 g (raw)
beef mince
500 g (raw)
tomato paste
4 tablespoons (none)
red wine
1 cup (none)
bay leaves
2 (whole)
beef stock
2 cups (none)
milk
1/3 cup (none)
chicken liver
1 (finely chopped (optional))
spaghetti or tagliatelle
500 g (to serve)
parmesan cheese
to taste (grated, to serve)
Instructions
1
In a large heavy-based saucepan, melt the butter over low heat.
2
Add the chopped bacon (or pancetta), onion, carrot, and celery; cook gently until the vegetables are softened and fragrant.
3
Increase the heat to medium, then add both the veal mince and beef mince. Cook, stirring frequently, until the meat is browned and no longer pink.
4
Stir in the tomato paste and allow it to cook for 1 minute, enhancing the flavor of the sauce.
5
Pour in the red wine and let it simmer for 1 minute, allowing the alcohol to evaporate.
6
Add the bay leaves and half of the beef stock; stir to combine. Once most of the stock is absorbed, gradually add the remaining stock along with the milk, mixing well.
7
Season generously with salt and pepper to taste.
8
Cover the saucepan and reduce the heat to low, letting the sauce simmer for 2 1/2 to 3 hours, stirring occasionally for even cooking.
9
If you're adding the optional chicken liver, stir it in during the last couple of minutes of cooking and let it incorporate into the sauce.
10
When ready to serve, cook your pasta of choice according to package instructions. Drain and toss the pasta with the sauce.
11
Plate the pasta and serve immediately with freshly grated Parmesan cheese on top.
Nutrition Information
27.5g
Fat
30g
Carbs
35.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Bolognese Meat Sauce?
It is a rich and hearty Italian classic featuring minced veal, beef, and bacon or pancetta, cooked slowly with aromatic vegetables.
What types of meat are used in this recipe?
The recipe calls for 500g of veal mince, 500g of beef mince, and 60g of chopped bacon or pancetta.
How long does it take to cook this Bolognese sauce?
The sauce needs to simmer on low heat for 2 1/2 to 3 hours to develop its deep flavors.
What vegetables are included in the base?
The base, or soffritto, consists of finely chopped onion, carrot, and celery rib.
Why is milk added to the Bolognese?
Milk is added to the sauce along with the stock to contribute to the traditional texture and richness of the dish.
What kind of wine is recommended for this recipe?
The recipe specifies using 1 cup of red wine to enhance the robust flavor of the sauce.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
What are the calorie counts for a serving?
Each serving contains approximately 506 calories.
Is this recipe heavy on tomatoes?
No, this traditional recipe uses minimal tomatoes, relying on 4 tablespoons of tomato paste for color and depth.
What herbs are used for seasoning?
The sauce is seasoned with 2 whole bay leaves, salt, and pepper.
Can I add chicken liver to this sauce?
Yes, adding one finely chopped chicken liver during the last few minutes of cooking is an optional way to add depth.
What type of pasta should I serve with Bolognese?
It is traditionally served with 500g of spaghetti or tagliatelle.
How much protein is in one serving?
One serving provides 35.6g of protein.
How much fat is in each serving?
Each serving contains 27.5g of fat.
What are the total carbohydrates per serving?
There are 30g of carbohydrates in each serving.
How much butter is used at the start?
The recipe begins by melting 2 tablespoons of butter over low heat.
How much beef stock is required?
You will need 2 cups of beef stock, added gradually to the sauce.
Is there a specific preparation for the onion?
The onion should be finely chopped before being cooked with the other vegetables.
What is the recipe category?
This recipe is categorized under Veal.
How should the Parmesan cheese be prepared?
The Parmesan cheese should be freshly grated and served on top of the dish to taste.
What is the first step in making the sauce?
The first step is melting butter in a large heavy-based saucepan over low heat.
When should the tomato paste be added?
The tomato paste is added after the meat is browned and should be cooked for 1 minute.
Is sugar added to this recipe?
No, there is no added sugar in this traditional recipe.
How often should the sauce be stirred while simmering?
The sauce should be stirred occasionally over the 2.5 to 3 hour cooking period to ensure even cooking.
What should I do after adding the red wine?
Let the wine simmer for 1 minute to allow the alcohol to evaporate before adding other liquids.
What are some common tags for this recipe?
Common tags include Italian, meat sauce, slow-cooked, and comfort food.
Is fiber information available for this recipe?
Fiber content is not specified for this particular recipe.
How much milk is used?
The recipe uses 1/3 cup of milk.
What is the preparation for the carrot and celery?
Both the carrot and the celery rib should be finely chopped.
How do you know when the meat is ready for the next step?
The meat is ready once it is browned and no longer pink.