Bolognese sauce stands as a cornerstone of Italian cuisine, featuring a classic soffrito base of celery, carrots, and onions, along with ground pork and beef, high-quality canned tomatoes, and red wine. Success hinges on patient cooking to build deep flavors and the ideal texture.
Why Milk Elevates Bolognese Sauce
One key addition transforms the dish: milk. Its lactic acid and calcium tenderize the meat, while balancing the acidity of tomatoes and wine for a richer, creamier result. Home cooks swear by this step for superior taste.
Step-by-Step Bolognese Recipe
Start with the soffrito. Finely chop onions, carrots, and celery. A food processor speeds this up: pulse peeled, quartered onions three times, then add carrots and celery for five pulses.
Heat oil in a large pan and sauté the vegetables for 5-10 minutes until softened and fragrant.
Add ground meat and brown it thoroughly. Stir in tomato purée, salt, pepper, and red wine to deglaze. This step develops complex flavors and evaporates alcohol.
Incorporate blended canned tomatoes—Mutti works well for top flavor—and mix well. Pour in milk and stir to combine.
Bring to a boil, then simmer on low heat with a lid for three hours. Stir every 30 minutes. Longer cooking intensifies the taste.
Finishing Touches and Storage
Taste near the end and adjust seasoning. For batches, freeze portions for up to three months to enjoy fresh later.
