Comforting and rich, this homemade Bolognese Sauce paired with your fave pasta is everything you are looking for in a slow-cooked, weekend meal.
Adapted from famed cookbook author, Marcella Hazan, this recipe is bound to be a hit at your home like it is mine.
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Nailing Down the Best Bolognese Sauce
My husband considers himself a bit of a connoisseur of bolognese sauces. He tends to try it at restaurants we visit that claim to have really good bolognese.
Not just ordinary Italian restaurants that happen to have bolognese on the menu, but those restaurants that claim it’s what they’re known for and/or their most popular dish.
And, he’s found a couple of really solid go-to’s along the way.
So, when I first attempted to make my own bolognese, I did so with trepidation, knowing that he’d be critical and compare mine to the ones he frequently orders out.
Luckily for me, I have a real winner here! He and my daughter have said that not only is my bolognese really good, it rivals their favorite dish at a local Italian restaurant we often go to. Niiiiiiice!
The Slow-Cooking Process for Perfect Bolognese
The reason I call this weekend bolognese is because it takes a few hours to cook and simmer to develop the layers of flavor and complexity that makes it so delicious and comforting.
So naturally, this recipe lends itself more to cooking on a Saturday or Sunday at home. And, it makes plenty so you can eat it for the rest of the week, like we do.
I adapted this recipe from Marcella Hazan, a famous cookbook author who helped raise the bar on Italian cooking in America.
Her original recipe calls for loads of chopped veggies and chunks of tomato. My kids, like most kids I know, don’t like chunks of tomatoes or vegetables in their food.
So, I’ve made some changes to adapt it to their liking while still retaining all the veggies and loads of flavor and richness.
This recipe calls for building layers of flavor starting with the veggies, then adding in two kinds of ground meat.
You’ll add in the secret ingredient, freshly grated nutmeg, then simmer away 2 cups of milk and finally 2 cups of wine before adding in the final layer of tomato sauce then allowing it simmer away for a few hours.
When it comes to the wine, I’ve found any variety to work. I’ve used Chardonnay, Rose and Pinot Grigio with great results, so feel free to try whatever you have on hand.
Topping off your Pasta Bolognese
This bolognese is best served piping hot, atop a pile of your favorite pasta and with a big ol’ dollop of fresh homemade ricotta to top it all off.
Add a sprinkling of freshly grated parmesan cheese and you’ve got yourself a hearty and oh-so-comforting meal.Print