Bolognese Sauce
Servings: 5 servings
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Print Recipe Save to CollectionsIngredients
- 3 shallots diced
- 1 lb ground beef
- 1 1/4 cups whole milk
- 1 1/4 cups white or rosé wine
- 1 clove fresh garlic diced
- 2 tbsp tomato paste
- 1 bottle of Passata 680mL
- 1 heel of parmesan cheese
- 796 mL San Marzano whole tomatoes
- 1/2 tsp olive oil
- 1/2 tsp dried oregano
- 8 fresh basil leaves thinly chopped
- 450 g rigatoni pasta
Instructions:
- Dice shallots and sauté them in a pan with olive oil until translucent.
- Increase the heat to medium. Add a splash of wine before adding the ground beef. Break up the meat but do not brown it.
- Pour in the whole milk, enough to cover the meat. Bring it to a simmer and let it simmer for about 30 minutes with the lid on, stirring every 15 minutes.
- Remove the lid and stir for 5 minutes.
- Add the wine, stir, and cover for another 30 minutes, stirring halfway through the cooking time.
- Remove the lid and stir for 5 minutes until the liquid has almost evaporated.
- Add tomato paste, whole tomatoes (crushed with your hands first), passata, and the heel of parmesan cheese. Season with fresh garlic, oregano, salt, and pepper.
- Let it simmer for 1.5 hours, adding 1/4 cup of grated parmesan cheese at the end of cooking after you take out the parmesan heel.
- Ladle the cooked pasta into the sauce along with a little pasta water.
- Enjoy your delicious Bolognese sauce!