Best Bolognese Sauce Recipe (Meat Sauce)
My favorite bolognese recipe is a rich tomato sauce made up of pancetta, ground beef, and Italian sausage. Use this meat sauce in your favorite lasagna, baked ziti, or stuffed shells recipe. Or use this versatile pasta sauce recipe on spaghetti, rigatoni, or tagliatelle. Delicious with a side of garlic knots and a simple salad.
Ingredients
- 2 Tablespoons (28ml) olive oil
- 5 ounces pancetta diced
- 1 pound (227g) sweet Italian sausage casing removed
- 1 pound (227g) ground beef
- 6 cloves garlic minced
- 1 large yellow onion finely diced
- 1 medium carrot finely diced
- 4 Tablespoons (56g) tomato paste
- 1 cup (227ml) white wine or red wine
- 1 28 ounce can crushed tomatoes with basil
- 1 cup (227ml) beef stock
- 2 teaspoons granulated sugar
- 1/2 cup fresh basil chopped
- 1/2 cup (113ml) heavy cream
- 1/4 teaspoon ground nutmeg
- pasta such as spaghetti or tagliatelle
Instructions
- Place a large saucepan over medium heat. Add oil and pancetta and cook for 5 to 6 minutes, stirring occasionally, or until browned.
- Add the sausage and beef and use a wooden spoon to break the meat up into pieces. Continue cooking until meat is browned and no pink remains, about 5 minutes.
- Add garlic and cook for 1 minute, or until fragrant. Add in the onion and carrot and continue cooking, stirring occasionally, for 6 to 8 minutes, or until onion has softened and is almost translucent. Stir in the tomato paste.
- Add in the wine and stir to combine. Cook for 5 minutes. Then stir in a 1/2 cup of the beef stock and all of the crushed tomatoes, stirring well to combine.
- Bring sauce to a boil, then reduce to medium low and continue cooking for 2 hours, slowly adding in the remaining beef stock as it begins to thicken.
- Stir in the sugar and basil and cook for another 5 minutes. Taste and add salt and pepper as needed. I suggest starting with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
- Reduce to the lowest heat and slowly whisk in the heavy cream, stirring constantly. Whisk in the nutmeg. Remove from heat and let the sauce stand for 5 minutes before serving.
- Serve with pasta, ravioli, or gnocchi.
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