Can I make this Bolognese in a slow cooker?

Absolutely, but don't skip the initial steps on the stovetop. Brown the vegetables and meat, add the wine and reduce it, then transfer everything to your slow cooker. Cook on low for 6-8 hours. You may need to uncover it for the last hour to help reduce the sauce.

Why does authentic Bolognese use milk?

The milk serves two important purposes: it tenderizes the meat by breaking down proteins and adds richness to the sauce. The calcium in milk also helps neutralize some of the acidity from the tomatoes, creating a more balanced flavor.

Can I use ground turkey instead of beef?

While you can substitute ground turkey, you'll lose some of the richness and depth that ground chuck provides. If using turkey, consider adding a bit more butter or a splash of cream at the end to compensate for the lower fat content.

My sauce seems too watery—what did I do wrong?

Patience is key with Bolognese. If your sauce seems watery after the full cooking time, continue simmering uncovered until it reaches your desired consistency. Remember, authentic Bolognese should coat the pasta rather than pool on the plate.

Classic Beef Bolognese Recipe

Name: Classic Beef Bolognese Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 12 fresh basil leaves, medium-large; 2 tablespoons extra virgin olive oil; 3 tablespoons unsalted butter, divided; ½ small yellow onion, peeled & minced; ¼ cup minced carrot; ¼ cup minced celery (optional); 1 pound ground chuck; Kosher salt, to taste; 1 cup dry white wine (a good drinking wine); ½ cup whole milk; 2 gratings of whole nutmeg; 1 (28-ounce) can imported Italian roma tomatoes (preferably San Marzano); 1 pound pasta, cooked according to package instructions; Freshly grated Parmigiano-Reggiano

Description

This classic Beef Bolognese recipe is a rich and flavorful Italian meat sauce that’s perfect for pairing with pasta. Simmered slowly to develop deep flavors, this dish is an ultimate comfort food, combining tender beef with aromatic vegetables, wine, and traditional Italian tomatoes. Each spoonful of this hearty sauce delivers a perfect harmony of savory and robust flavors. Serve it over your favorite pasta for a delightful meal that will impress everyone at the table.

Ingredients

Units Scale

For the Sauce:

12 fresh basil leaves, medium-large
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
1/2 small yellow onion, peeled & minced
1/4 cup minced carrot
1/4 cup minced celery (optional)
1 pound ground chuck
Kosher salt, to taste
1 cup dry white wine (a good drinking wine)
1/2 cup whole milk
2 gratings of whole nutmeg
1 (28-ounce) can imported Italian roma tomatoes (preferably San Marzano)

For Serving:

1 pound pasta, cooked according to package instructions
Freshly grated Parmigiano-Reggiano

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Instructions

Fry the Basil Leaves
Set a heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil, and when it shimmers, fry the basil leaves until crispy but not browned. Use a slotted spoon to transfer the leaves to a paper towel-lined plate. Set aside.
Sauté the Vegetables
Add 2 tablespoons of butter to the remaining oil in the pan. Add the minced onion, carrot, and celery, and sauté them until lightly browned.
Cook the Meat
Add the ground chuck to the pot, breaking up the meat as it cooks, and cook until it is slightly pink. Season with kosher salt and continue cooking and stirring until the ground chuck is completely cooked through.
Add the Wine
Pour in the dry white wine and cook, stirring occasionally, until the wine has almost completely evaporated.
Incorporate the Milk & Nutmeg
Add the whole milk and grate nutmeg over the pot twice. Stir everything together and cook, stirring often, until the milk has almost evaporated.
Add the Tomatoes
Coarsely chop the canned tomatoes in a medium bowl, then add them to the pot. Season with salt again, stir thoroughly, and bring the tomatoes to a soft boil.
Simmer the Sauce
Lower the heat to the lowest setting, allowing the sauce to barely simmer. Cook uncovered for 3 hours, stirring every 10-15 minutes. If the liquid evaporates before the time is up, add ½ cup water as needed.
Finish the Sauce
After 3 hours, ensure all the liquid has evaporated. Remove the sauce from the heat.
Serve the Bolognese
Serve the Bolognese over your favorite pasta. Garnish with the fried basil leaves and freshly grated Parmigiano-Reggiano. Enjoy!

Notes

This recipe yields enough sauce for 1 pound of pasta.
The sauce can be prepared up to 3 days ahead of time if kept refrigerated in an airtight container (without the fried basil garnish). Alternatively, it freezes well for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 7g
Sodium: 840mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg