Prepare to embark on a mouthwatering adventure that will transport you straight to the heart of Italy! This isn't just another pasta sauce – this is a rich, luxurious Bolognese that will make your taste buds dance and your dinner guests swoon. With a perfect blend of ground beef, ground pork, and the vibrant Tuttorosso tomatoes, this recipe is the ultimate comfort food that elevates home cooking to restaurant-quality cuisine.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 can Tuttorosso tomatoes (28 oz)
- 1 cup red wine
- Salt and pepper to taste
- 1/2 cup milk
Instructions
- Prepare your mise en place by finely chopping the onion, carrots, and celery into uniform small pieces. Mince the garlic cloves and set aside.
- Heat a large heavy-bottomed Dutch oven or sauce pan over medium heat. Add a small amount of olive oil to coat the bottom of the pan.
- Add the chopped onions, carrots, and celery (known as soffritto in Italian cooking). Sauté the vegetables slowly, stirring occasionally, until they become soft and translucent, approximately 8-10 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to brown the garlic, which can create a bitter taste.
- Increase heat to medium-high and add ground beef and ground pork. Break the meat into small pieces using a wooden spoon and cook until the meat is completely browned and no pink remains.
- Pour in the red wine, allowing it to simmer and reduce, which will help concentrate the flavors and cook off the alcohol, about 5-7 minutes.
- Open the Tuttorosso tomatoes and crush them by hand or with a potato masher directly into the pot. Include all the juices from the can.
- Season the sauce with salt and freshly ground black pepper to taste. Stir to combine all ingredients thoroughly.
- Reduce heat to low and let the sauce simmer uncovered, stirring occasionally. The slow, long cooking will help develop deep, rich flavors.
- After about
- 5 hours of simmering, stir in the milk, which will help soften the acidity of the tomatoes and add a subtle creaminess to the sauce.
- Continue cooking for an additional 30 minutes, or until the sauce has thickened and reached a rich, deep color. The total cooking time should be approximately 2 hours.
- Taste and adjust seasoning with additional salt and pepper if needed. The sauce should have a complex, layered flavor profile.
- Serve the Bolognese sauce over your favorite pasta, such as tagliatelle or pappardelle, and optionally top with freshly grated Parmigiano-Reggiano cheese.
Tips
- Mise en Place is Key: Chop all vegetables uniformly to ensure even cooking and consistent flavor distribution.
- Low and Slow is the Secret: Patient simmering is crucial – resist the urge to rush the cooking process. The long, slow cook develops deep, complex flavors.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. The wine's flavor concentrates in the sauce.
- The Milk Trick: Adding milk at the end softens the tomato's acidity and creates a luxurious, silky texture.
- Choose the Right Pasta: Traditionally, wide, flat pasta like tagliatelle or pappardelle best captures the hearty sauce.
- Make Extra: This sauce freezes beautifully, so consider making a double batch for future quick meals.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
