Authentic Bolognese Sauce Sugo Alla Bolognese Recipe

Ingredients for Authentic Bolognese Sauce Sugo Alla Bolognese

• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• Celery Ribs
• 2 cloves garlic, minced
• 4 ounces pancetta or bacon, diced
• Extra Virgin Olive Oil
• 1 teaspoon salt
• Fresh Ground Pepper
• Dried Basil
• Dried Oregano
• Dried Thyme Leaves
• 1 pound ground veal
• Dry White Wine
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 1/4 cup whole milk
• Pinch of ground nutmeg

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!