How to Make Bolognese Sauce Like a Nonna from Bologna

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing the vegetables)
• 1 medium Onion (yellow, diced)
• 1 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 cup Dry Red Wine (split into two ½‑cup additions)
• 500 grams Ground Beef (80% lean; can mix half pork for richer flavor)
• 1 teaspoon Salt (plus extra for pasta water)
• ½ teaspoon Black Pepper (freshly ground)
• 500 ml Italian Passata (smooth tomato purée)
• 2 tablespoons Tomato Paste (concentrated tomato flavor)
• 1 can (400g) Peeled Tomatoes (whole peeled, crushed by hand)
• 1 cup Whole Milk (adds silkiness at the end)
• 400 grams Spaghetti Pasta (or any long‑shape pasta)
• ¼ cup Parmesan Cheese (freshly grated, optional for serving)

Instructions

1. Prepare the vegetables

   Dice the onion, carrot, and celery into small uniform pieces.

   Time: PT10M

2. Sauté aromatics

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Deglaze with wine (first half)

   Pour ½ cup (120 ml) dry red wine into the skillet. Stir to loosen any browned bits, and let the wine reduce for about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

4. Brown the mince

   Add the 500 g ground beef to the pan. Season with 1 tsp salt and ½ tsp black pepper. Break the meat up and brown until no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high

5. Add remaining wine and reduce

   Stir in the remaining ½ cup red wine. Continue cooking until the liquid has mostly evaporated, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Incorporate tomatoes

   Add the Italian passata, tomato paste, and canned peeled tomatoes (crushed by hand). Stir to combine.

   Time: PT3M

   Temperature: medium

7. Slow simmer

   Reduce heat to low and let the sauce simmer gently for 4 hours, stirring every 30 minutes. If the sauce looks too dry, add a ladle of hot water.

   Time: PT4H

   Temperature: low

8. Finish with milk

   Stir in 1 cup (240 ml) whole milk and continue to simmer for an additional 5 minutes.

   Time: PT5M

   Temperature: low

9. Cook the pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 10‑12 minutes. Reserve ½ cup of the cooking water, then drain.

   Time: PT12M

   Temperature: high

10. Combine pasta and sauce

    Add the drained pasta directly into the skillet with the Bolognese. Toss together, adding a splash of reserved pasta water if needed, and heat for 2‑3 minutes until everything is well coated.

    Time: PT3M

    Temperature: medium

11. Serve

    Plate the pasta, sprinkle with grated Parmesan if desired, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g