Slow-Cooked Beef Bolognese
A hearty, traditional meat sauce simmered for hours with wine, tomatoes, and aromatics.
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Ingredients
- 2 lbs Ground Beef (80/20 blend)
- 4 oz Pancetta, finely diced
- 1 large Yellow Onion, finely minced
- 2 medium Carrots, finely minced
- 2 stalks Celery stalks, finely minced
- 1 cup Dry White Wine (like Pinot Grigio)
- 1 cup Whole Milk
- 28 oz San Marzano Canned Tomatoes, crushed by hand
- 3 tbsp Tomato Paste
- 1 cup Beef Bone Broth
- 1/4 tsp Fresh Nutmeg
- 2 tbsp Extra Virgin Olive Oil
Instructions
- 1
In a heavy-bottomed Dutch oven, heat the olive oil and render the pancetta over medium heat until the fat is translucent and slightly crispy.
- 2
Add the minced onion, carrot, and celery (the soffritto) and cook slowly for 10-12 minutes until softened and aromatic, but not browned.
- 3
Increase heat to medium-high and add the ground beef, breaking it into very small crumbles; sear until the meat has lost its raw pink color but do not allow it to form a hard crust.
- 4
Pour in the milk and add the nutmeg; simmer gently, stirring frequently, until the milk has evaporated completely to protect the meat fibers from the acidity of the wine.
- 5
Add the white wine and simmer until it has evaporated, leaving only the clear fat and the meat behind.
- 6
Stir in the tomato paste and cook for 2 minutes to caramelize, then add the hand-crushed San Marzano tomatoes and the beef broth.
- 7
Reduce heat to the lowest possible setting and simmer uncovered for 4 to 5 hours, adding a splash of water or broth if the sauce becomes too dry.
- 8
Adjust seasoning with salt only at the very end, as the flavors will concentrate significantly during the long reduction process.
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