I made bolognese for my client as a private chef in Beverly Hills.
I made bolognese for my client as a private chef in Beverly Hills. is a medium Italian recipe that serves 6. 560 calories per serving. Recipe by Brian min on YouTube.
Prep: 30 min | Cook: 8 hrs 45 min | Total: 9 hrs 45 min
Cost: $27.75 total, $4.63 per serving
Ingredients
- 4 Tbsp Beef Tallow (infused with rosemary, garlic, thyme) (melted, used for sautéing)
- 2 lb Ground Beef (80% lean)
- 1 lb Ground Pork
- 0.5 lb Ground Veal
- 1 large Onion (finely diced)
- 2 Carrot (finely diced)
- 2 Celery Stalks (finely diced)
- 4 Garlic Cloves (minced, added near end of mirepoix)
- 2 Tbsp Tomato Paste (caramelized before adding liquid)
- 1 cup Dry White Wine (deglazing liquid, choose a dry Italian white)
- 2 cup Chicken Stock (low‑sodium)
- 2 Bay Leaves
- 1 cup Crushed Tomatoes (just a touch, not a tomato‑based sauce)
- 1 lb Tagliatelle Pasta (or any broad ribbon pasta, cooked 90% then tossed)
- 2 Tbsp Unsalted Butter (added at end for silkiness)
- 1/2 cup Parmigiano‑Reggiano (freshly grated, finish)
- to taste Salt
- to taste Black Pepper
Instructions
Infuse and Melt Tallow
In the Dutch oven over medium heat, melt the rosemary‑garlic‑thyme infused beef tallow until shimmering.
Time: PT5M
Temperature: Medium heat
Brown the Ground Meats
Add the ground beef, pork and veal to the pot. Break up with a wooden spoon and sear until the meat develops a deep brown crust, about 8‑10 minutes. Season lightly with salt and pepper.
Time: PT10M
Temperature: Medium‑high heat
Remove Meat and Set Aside
Using tongs, transfer the browned meat to a bowl and set aside while you build the soffritto.
Time: PT2M
Cook Mirepoix (Soffritto)
Add a little more tallow if needed, then add the diced onion, carrot, and celery. Reduce heat to low and let the vegetables cook, stirring occasionally, for about 4 hours until they are fully caramelized, soft, and almost mushy.
Time: PT4H
Temperature: Low heat
Add Garlic
Stir in the minced garlic and cook for 1‑2 minutes just until fragrant; do not let it brown.
Time: PT2M
Temperature: Low heat
Caramelize Tomato Paste
Add the tomato paste and cook, stirring constantly, for about 8 minutes until it darkens and develops a sweet aroma.
Time: PT8M
Temperature: Low‑medium heat
Return Meat and Deglaze
Return the browned meat to the pot, stir to combine, then pour in the white wine. Scrape the bottom of the pot to release any browned bits and let the wine reduce by half, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Liquids and Aromatics
Stir in the chicken stock, bay leaves, and crushed tomatoes. Bring the mixture to a gentle simmer.
Time: PT5M
Temperature: Medium heat
Oven Slow‑Cook
Cover the Dutch oven with a lid and transfer to a pre‑heated oven at 300°F (150°C). Cook for 4 hours, stirring once halfway through.
Time: PT4H
Temperature: 300°F
Cool and Refrigerate Overnight
Remove the pot from the oven, let the sauce cool to room temperature, then refrigerate uncovered for at least 8 hours (overnight). This allows fat to solidify on the surface for easy removal.
Time: PT8H
Reheat and Simmer
The next day, skim off the solid fat, return the sauce to the pot, and gently simmer over low heat while you cook the pasta.
Time: PT30M
Temperature: Low heat
Cook Pasta
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, about 2 minutes less than package directions (about 90% done). Reserve 1 cup of pasta cooking water, then drain.
Time: PT10M
Temperature: Boiling
Finish the Dish
Add the hot pasta directly to the sauce, pour in a ladle of reserved pasta water, and toss. Stir in the butter and grated Parmigiano‑Reggiano until the sauce becomes glossy and coats the noodles. Adjust seasoning with salt and pepper, then plate immediately.
Time: PT5M
Temperature: Low heat
Nutrition Facts
- Calories
- 560
- Protein
- 32 g
- Carbohydrates
- 58 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Beef Tallow (infused with rosemary, garlic, thyme): Olive oil, unsalted butter
- Instead of Ground Beef: Ground turkey, ground chicken
- Instead of Ground Pork: Ground turkey, ground chicken
- Instead of Ground Veal: Ground chicken, extra beef
- Instead of Onion: shallot
- Instead of Carrot: parsnip
- Instead of Celery Stalks: fennel
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Tomato Paste: crushed tomatoes (1/4 cup)
- Instead of Dry White Wine: dry vermouth, white grape juice
- Instead of Chicken Stock: vegetable stock, water with bouillon
- Instead of Bay Leaves: dried thyme (1 tsp)
- Instead of Crushed Tomatoes: san marzano whole tomatoes, crushed
- Instead of Tagliatelle Pasta: pappardelle, fettuccine
- Instead of Unsalted Butter: olive oil (1 Tbsp)
- Instead of Parmigiano‑Reggiano: Pecorino Romano
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Pot
- Chef’s Knife
- Cutting Board
- Wooden Spoon or Heat‑Resistant Spatula
- Measuring Cups and Spoons
- Tongs
- Oven (set to 300°F)
- Large Pot for Pasta
- Colander
- Microplane or Fine Grater
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Caramelizing the mirepoix for 4 hours to achieve a deep, sweet base
- Caramelizing the tomato paste to eliminate raw flavor
- Slow‑cooking the sauce in the oven for 4 hours
- Skimming solidified fat after refrigeration
Chef Tips from the Video
- Infusing the beef tallow with rosemary, garlic, and thyme adds an aromatic foundation that you can’t get from oil alone
- White wine provides acidity without overpowering the meat; let it fully reduce before adding stock
- Finishing with butter and Parmigiano‑Reggiano creates a luxurious emulsion that coats each strand of pasta
Troubleshooting
Sauce is too watery after the oven step
Continue to simmer uncovered until reduced to desired thickness, adding a splash of tomato paste if needed.
Sauce is overly thick or dry
Stir in additional chicken stock or reserved pasta water a tablespoon at a time until silky.
Meat is not browned, resulting in flat flavor
Increase heat during the initial sear and avoid crowding the pot; brown in batches if necessary.
Garlic tastes burnt
Add garlic after the mirepoix is fully caramelized and cook only 1‑2 minutes on low heat.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature; cool to room temp before refrigerating.
Make-Ahead Tips
- Prepare the sauce a day ahead and refrigerate; fat will solidify for easy removal
- The sauce tastes better after a night of resting, allowing flavors to meld
- Reheat gently over low heat; add a splash of stock or water if it looks dry
Frequently Asked Questions
What is the cultural significance and history of Bolognese sauce in Italian cuisine?
Bolognese, or ragù alla Bolognese, originates from Bologna in the Emilia‑Romagna region and traditionally emphasizes meat over tomatoes, using a soffritto base, wine, and a touch of milk for richness. It is a cornerstone of Italian home cooking and is typically served with broad pasta like tagliatelle or pappardelle.
What are the traditional regional variations of Bolognese sauce in Italy?
In Bologna the classic ragù includes beef, pork, veal, pancetta, white wine, and a splash of milk. In other regions you may find red‑wine versions, the addition of mushrooms, or a higher tomato proportion, but the meat‑forward style remains central.
How is authentic Bolognese traditionally served in Emilia‑Romagna?
It is traditionally ladled over freshly made tagliatelle, sometimes layered in a lasagna (lasagne alla Bolognese), and finished with a generous shaving of Parmigiano‑Reggiano. The pasta is cooked al dente and tossed with the sauce to allow the noodles to absorb flavor.
What occasions or celebrations is Bolognese sauce traditionally associated with in Italian culture?
Bolognese is a staple for family Sunday lunches, festive gatherings, and holiday meals in northern Italy. Its slow‑cooked nature makes it ideal for preparing ahead of time, allowing hosts to focus on other dishes during celebrations.
What makes this Slow‑Cooked Bolognese special compared to other Italian meat sauces?
This version uses beef tallow infused with rosemary, garlic, and thyme, a 2:1 meat ratio of beef to pork/veal, a four‑hour caramelized mirepoix, and a final enrichment with butter and Parmigiano‑Reggiano, delivering deep, layered flavor without any milk as requested by the client.
What are the most common mistakes to avoid when making Slow‑Cooked Bolognese sauce?
Common errors include skipping the long caramelization of the mirepoix, burning the garlic, using too much tomato paste or crushed tomatoes (making it tomato‑heavy), and not skimming the solidified fat after refrigeration, which can leave the sauce greasy.
Why does this Bolognese recipe use white wine instead of red wine?
White wine adds acidity and brightens the flavor without imparting the robust tannins of red wine, which can dominate the delicate balance of meat, aromatics, and the subtle sweetness from the long‑cooked mirepoix.
Can I make this Bolognese ahead of time and how should I store it?
Yes, the sauce is ideal for make‑ahead. After the oven step, cool to room temperature, refrigerate uncovered overnight to solidify fat, then skim the fat and reheat. Store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
What texture and appearance should I look for when the Slow‑Cooked Bolognese is done?
The sauce should be thick, glossy, and coat the back of a spoon. The meat will be tender and broken down, the mirepoix fully melted into the sauce, and there should be no visible raw tomato paste or burnt bits.
How do I know when the Slow‑Cooked Bolognese is finished cooking?
When the sauce has reduced to a velvety consistency after the 4‑hour oven bake, the meat is tender, and the flavors have melded (you can taste a balance of sweet, savory, and acidic notes). A quick taste test should reveal no raw floury or harsh tomato taste.
What does the YouTube channel Brian min specialize in?
The YouTube channel Brian min focuses on upscale, restaurant‑style cooking techniques for home chefs, often highlighting classic dishes with modern twists, detailed ingredient sourcing, and meticulous timing.
How does the YouTube channel Brian min's approach to Italian cooking differ from other cooking channels?
Brian min emphasizes foundational flavor building—such as long‑caramelized soffritto and infused fats—while maintaining a clear, step‑by‑step narrative. He often adapts classic Italian recipes to client preferences, like omitting milk, and showcases professional plating techniques.
Last updated: August 30, 2026
