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Authentic Bolognese sauce is slowly simmered to rich and hearty perfection. Serve this over fettucine or tagliatelle, sprinkled with parmesan, and don’t forget to pair it with your favorite wine!
Today’s post is sponsored by Cavaliere d’Oro, Bringing Bold to the Table! Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…
Let’s escape to foodie paradise. To Italy. Rolling hills, stunning landscapes, unparalleled food, oh and wine. Can’t make the trip? We’ll go virtually today via homemade Bolognese sauce paired with a big, bold Chianti from Cavaliere d’Oro.
So grab your corkscrew and hold on tight, because today we’re diving deep into the richness of Italy.
When I think of Italy, I reflect on the time I spent there. It was sun-drenched, wine-soaked, food-filled nirvana. The meals were rich and robust and the wine equally matched. But being bold with complex, layered flavors does not have to mean complicated.
Today’s homemade Bolognese sauce is just that. Bold and hearty, yet simple to execute and even easier to enjoy. But here’s the deal. It’s a slow burn (just an expression, please don’t burn this sauce).
What I mean is, take you time today. This Bolognese sauce comes together rather quickly and easily, but it takes time for the flavors to develop. It needs a long, slow simmer. It can’t be rushed.
If I learned anything from my time in Italy, it was to enjoy the journey. Yes, of course we’re working toward a delicious, eyes-rolling-back-into-your-head, drool-worthy meal, but the process it takes to make it can be just as enjoyable.
Case in point…I made this Bolognese sauce on a leisurely Sunday where my biggest activity consisted of making, and subsequently enjoying said sauce, spooned over pasta with my family. Ah, but while chopping, cooking, and stirring, I indulged in simply enjoying the process.
I poured a (giant) glass of the most delicious Cavaliere d’Oro Chianti, turned on a little music, closed my eyes, and just indulged in all of the senses. The smell of the sauce simmering, the joy of the music humming, and the smooth sip of Chianti lingering on my palate…it was a good day.
The pairing of Chianti and homemade (slow-simmered) Bolognese sauce is indeed a match made in heaven. The Bolognese sauce begins with sautéed carrots, celery, onions. Next comes pancetta, cooked until crisp, then a mix of ground beef, pork, and veal.
Tomatoes, white wine, and milk finish the sauce, but the key is letting is simmer on the stove for hours to achieve that deep, savory flavor. It’s balanced…not overly acidic, rich, and delicious.
Cavaliere d’Oro Chianti is dry and smooth, but not timid. It stands its ground with this rich Bolognese sauce. It compliments not only the sauce, but the pleasant, medium body makes it an easy cooking companion as well. Sip it while the sauce simmers.
Just because we’re not actually in Italy, doesn’t mean we can’t live like we are!
Be sure to check out all of the delicious wines Cavaliere d’Oro offers and follow them on Instagram to learn more about their story.
Let’s make Bolognese Sauce
- Sauté finely chopped carrots, celery, and onion in olive oil. Add the minced garlic and cook a couple minutes longer.
- Remove the sautéed vegetables to a plate and add the diced pancetta to the pot.
- Cook until golden and crisp.
- Add the ground meat to the pancetta, no need to drain.
- Cook until the meat is just cooked through, then stir in the tomato paste.
- Stir in the white wine and reserved vegetables, and continue to cook until the white wine is almost completely reduced.
- Add the crushed tomatoes and milk.
- Simmer, uncovered, for about three hours before serving with pasta.
Tips for success
- Finely chop the vegetables, being sure to keep the size relatively uniform so they cook evenly.
- Don’t brown the vegetables, cook them over medium heat until they are soft and translucent.
- I love the flavor the sauce gets from a mix of ground beef, pork, and veal, but this recipe can be made with all ground beef if you prefer.
- Season generously with kosher salt throughout the cooking process. The salt is key to developing flavor.
- Cook this sauce loooow and sloooow. I keep the heat as low as possible so the sauce is at a bare simmer. Be sure leave the cover off so it thickens as it cooks.
- I recommend fettuccine, tagliatelle, or pappardelle for serving and pairing it with a smooth and medium bodied Cavaliere d’Oro Chianti.
More Italian Favorites to Pair with Chianti
- Sunday Sauce and Meatballs
- Braised Veal and Peppers
- Pasta e Fagioli
- Cast Iron Skillet Pizza
- Veal and Mushroom Stew
Authentic Bolognese sauce is slowly simmered to rich and hearty perfection. Serve this over fettucine or tagliatelle, sprinkled with parmesan, and don't forget to pair it with your favorite wine!
- 2 Tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 3 celery ribs, finely chopped
- 3 carrots, finely chopped
- 1 clove garlic, minced
- 4 oz pancetta, minced
- 2 lbs ground beef/pork/veal (ground beef can be substituted)
- 6 oz tomato paste (1 can)
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 28 oz crushed tomatoes (1 large can)
- pinch of nutmeg
- kosher salt and freshly ground black pepper
- grated or shaved parmesan cheese for serving
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Heat the olive oil over medium heat in a dutch oven or heavy bottomed pot. Add the finely chopped carrots, celery and onion. Season with kosher salt.
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Cook, stirring often until the vegetables begin to soften, about 4 mins. Stir in the garlic and cook 2-3 more mins.
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Remove the softened vegetables (they shouldn't have any color on them) to a seperate bowl and add the pancetta to the dutch oven. Cook over medium heat until the pancetta is golden brown, about 5 mins.
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Add the ground meat to the pancetta and cook until it is just browned but still soft (it may look more gray than brown). Stir in the tomato paste and cook for 2 mins. Season with kosher salt and pepper.
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Add the vegetables back to the pot and stir in the wine. Cook until most of the wine is absorbed.
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Add the milk and crushed tomatoes to the pot. Season with kosher salt and pepper and add a pinch of nutmeg.
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Bring the sauce to a simmer, then reduce the heat to the lowest setting. Cook at a bare simmer, uncovered, stirring occasionally for about 3 hours.
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Serve over cooked pasta (I like fettucine, tagliatelle, or pappardelle) with freshly grated or shaved parmesan.
Wine Pairing: Cavaliere d’Oro Chianti.
- Finely chop the vegetables, being sure to keep the size relatively uniform so they cook evenly.
- Don’t brown the vegetables, cook them over medium heat until they are soft and translucent.
- I love the flavor the sauce gets from a mix of ground beef, pork, and veal, but this recipe can be made with all ground beef if you prefer.
- Season generously with kosher salt throughout the cooking process. The salt is key to developing flavor.
- Cook this sauce loooow and sloooow. I keep the heat as low as possible so the sauce is at a bare simmer. Be sure leave the cover off so it thickens as it cooks.
- I recommend fettuccine, tagliatelle or pappardelle for serving and a big sprinkle of parmesan.
Dee says
Am I reading this correctly? Six pounds total meat?
Cathy Roma says
No, 2 lbs total. I like a mix of ground beef, veal, and pork, but you can use all beef if you prefer.
Katrina Conte says
What can I substitute for milk? My son can’t have milk.
Cathy Roma says
You can omit the milk and add chicken stock or even try a nut milk. Let me know how it goes!