The best Bolognese recipe. This authentic, hearty and comforting sauce takes time and patience but it is so worth it. “Fai la scarpetta,” save the bread and mop up the sauce!
I owe this one to my mom (altered slightly) and it’s my favorite family recipe we have. It has been the center of many family gatherings, birthday celebrations and holidays.
Homemade pappardelle is by far my favorite pasta to go with Bolognese sauce. Tagliatelle, fettuccine or gnocchi will work well too. Just make sure you choose a thicker pasta to hold all that meat sauce. Pappardelle recipe here.
Bolognese
Ingredients
9T Butter
2 ½T Olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
3oz Prosciutto, finely chopped
½lb Ground pork
½lb Ground beef
½lb Ground veal
1C Italian sausage, no casing
1C Dry white wine
1C Whole milk
2C Chicken stock
6oz Tomato paste
28oz Italian tomato purée
¼C Cream
Salt to taste
Pepper to taste
Directions
Heat half the butter and all the olive oil in a deep pan. Add onion, carrot and celery and cook over low heat until soft but not browned. Add prosciutto, pork, beef, veal and sausage and cook these gently crumbling and stirring, do not brown. Moisten with the wine and cook until reduced and then add milk and cook until reduced. Season with salt and pepper. Add chicken stock, tomato paste and tomato purée.
Simmer for 2 hours, stirring occasionally and never let it come to a boil. Add remaining butter and cream and cook for an additional 20 minutes. Serve over your favorite fresh pasta.
Cibo E Famiglia 