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Authentic Bolognese Sauce Sugo Alla Bolognese Recipe

Discover the secret to the ultimate Bolognese! This rich, meaty, and zesty ragu is the heart of Northern Italian cuisine. Forget store-bought sauces – our slow-cooked recipe, perfected over generations, will transport your taste buds to Bologna itself. The subtle addition of milk creates an unparalleled depth of flavor you won't find anywhere else. Best made a day ahead to allow the flavors to fully develop, this classic recipe is perfect for a special occasion or a cozy weeknight dinner. Impress your family and friends with this authentic Italian masterpiece!

Prep Time 20 mins
Cook Time 120 mins
Calories 296 kcal
Protein 40g
Rating 5.0 (2 Reviews)
Authentic Bolognese Sauce Sugo Alla Bolognese 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Bolognese Sauce Sugo Alla Bolognese

  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 3-4 garlic cloves, minced
  • 4 ounces bacon, diced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 lbs ground veal
  • 1 cup dry white wine
  • 6 ounces tomato paste
  • 28 ounces crushed tomatoes
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • spaghetti, cooked according to package directions
  • grated Parmesan cheese, for serving

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How to Make Authentic Bolognese Sauce Sugo Alla Bolognese

  1. Finely chop the onion, carrots, and celery. Mince the garlic. (Alternatively, pulse all vegetables except garlic in a food processor until finely chopped. Mince the garlic separately.)
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, set aside, and leave the rendered fat in the pot.
  4. Add the chopped vegetables (except garlic) to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Add the ground veal to the pot and cook, breaking it up with a wooden spoon, until browned, about 6-8 minutes.
  7. Stir in the salt, pepper, basil, oregano, and thyme.
  8. Pour in the red wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
  9. Stir in the tomato paste and crushed tomatoes.
  10. Add the milk and a pinch of nutmeg.
  11. Reduce the heat to low, cover, and simmer gently for at least 1 1/2 hours, or up to 3 hours for a deeper flavor. Stir occasionally.
  12. Stir in the crispy bacon.
  13. Cook spaghetti according to package directions. Drain and serve over the Bolognese sauce.
  14. Serve immediately, topped with grated Parmesan cheese. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

13g

Fat

22g

Carbs

5g

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Main Courses Main Dish / Dinner Beef & Red Meat European Italian Fall Recipes Holiday Recipes

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Main Dish Condiments Etc Beef Vegetables European Dinner Party Italian Comfort Food Oamc Freezer Make Ahead Veal Savory Sauces Ground Beef Meat Tomatoes Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less