Bolognese Sauce

The Mister makes a really excellent bolognese sauce. He has been raring to make it and I’ve been raring to eat it.

What he used:

1 tbsp olive oil
1/2 cup white onion, chopped
2/3 cup celery, chopped
2/3 cup carrot, chopped
2 garlic cloves, minced
1 lb ground beef chuck (80/20)
Salt, to taste
Pepper, to taste
Small pinch of ground nutmeg
1 cup whole milk
2 tbsp butter
1 cup dry white wine
28 oz can Italian plum tomatoes, smashed


If you can find San Marzano tomatoes, they are the one to use.


They look like this straight from the can.


They need to be smashed. I enjoy doing that.


Heat a heavy pan on medium heat. Add the oil, butter and onion. Cook onion until translucent.


Add celery and carrot to the pot. Cook for 2-3 minutes, stirring well to mix.


Crumble the ground beef and season with salt and pepper.


Cook until the beef has lost its raw color.


Add the milk to the meat.


Tip:  Cook the meat in milk before adding wine and tomatoes. This will protect it from the acidic bite of the wine and tomatoes.

Let it simmer gently and stir frequently. Add a pinch of ground nutmeg. Stir, stir, stir.


Once the milk has bubbled away completely, add the wine and stir.


Let it simmer until the wine has evaporated.


Add the tomatoes and stir everything really well.


Let it bubble away on medium heat for 5 minutes or so and then turn the heat down to low.


Cook uncovered at a really low simmer. The longer the better but no less than 3 hours. Stir occasionally. The fat in the ground chuck keeps it moist during this long simmer process. We usually use leaner meat but not for this recipe. We skim off the excess fat at the end of the cook time.

UPDATED:  The Mister wanted me to add a note in case you are not using a non-stick pot — During the long simmer process you may find that it begins to dry out and the fat separates from the meat. To keep it from sticking you may need to add a 1/2 cup of water once or twice, depending on how long you let it simmer. At the end of the cooking time there should be no water left.

I volunteered to stir the sauce periodically throughout the day and of course I had to sample it each time. I probably ate a half a serving while helping.

Look at that sauce.


It was served over thin spaghetti (my favorite but you can use any pasta) and add  some freshly grated Parmigiano Reggiano. A bit of cracked black pepper finishes it off.


Tags: , ,

Categories: Rice, Beans, Pasta & Noodles

3 Comments on “Bolognese Sauce”

  1. Monday, November 24, 2014 at 9:19 am #

    Bravo Mister B, bravo!
    Hey, I just noticed, I’ve got that Saimin bowl,

    • Monday, November 24, 2014 at 9:55 pm #


      Aloha! Are you able to get S&S saimin where you are?

      • Tuesday, November 25, 2014 at 6:26 am #

        No, :*( we have to go to California for that, but I have figured out how to make our own version with what is available.

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