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amazing bolognese

(13 ratings)
Blue Ribbon Recipe by
Amanda Hyatt
Topeka, KS

Italian food is one of my favorites, and out of all the sauce recipes I have tried. This one is just on a level all its own. Rich and hearty, it's everything a good Bolognese should be and more.

Blue Ribbon Recipe

With a rich, robust flavor this Bolognese really is amazing! Onions, celery, and carrots (soffritto) are the base for the sauce. It's full of ground pork, ground beef, and bacon which makes this sauce very hearty. Beef consomme and white wine add richness to the sauce. Finishing with milk adds creaminess making this different than a regular meat sauce. The key to Bolognese is to let it simmer for a while to let the meat break down and the flavors marry. You can serve Bolognese with any type of pasta you'd like. We love it with penne or rigatoni because the sauce can get into the ridges. It's delicious with tagliatelle or pappardelle too.

— The Test Kitchen @kitchencrew
(13 ratings)
yield 4 -6
prep time 35 Min
cook time 2 Hr
method Stove Top

Ingredients For amazing bolognese

  • 1/4 lb
  • 1 stick
    celery, finely chopped
  • 1 md
  • 1 lg
    carrot, shredded
  • 4 clove
    garlic, minced
  • 4 Tbsp
    butter or margarine
  • 3 Tbsp
    olive oil
  • 1 lb
    lean ground beef
  • 1/2-3/4 lb
    ground pork
  • 1 can
    beef consomme (10.5 oz)
  • 1 c
    dry white wine
  • 1 can
    Italian style crushed tomatoes (28 oz)
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 - 1 1/2 tsp
    rubbed sage
  • 1 Tbsp
  • 1/2 tsp
    red pepper flakes
  • 1/4 tsp
  • 1 c
    milk, 2% or whole, not skim
  • 1 lb
    pasta of choice

How To Make amazing bolognese

Test Kitchen Tips
We did have to add a little water while this simmered.
  • Butter, olive oil, onion, celery, carrot, and bacon in a Dutch oven.
    In a Dutch Oven or medium size pot, heat butter, and olive oil over medium heat until butter begins to froth. Add onion, celery, carrot, garlic, and bacon.
  • Cooked until onions translucent and bacon pieces chopped smaller.
    Cook until onions are translucent (about 8 to 10 minutes). Remove bacon and remove fat. Chop lean portions of bacon into small pieces and return to pot.
  • Ground beef and ground pork added to the Dutch oven.
    Add ground beef and ground pork. Cook until meat loses red, raw color.
  • Wine and consomme added to the pot.
    Raise heat. Add wine and consomme. Cook sauce until wine and consomme are mostly evaporated.
  • Seasonings added to the sauce.
    Turn the heat down to a simmer. Add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a Parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering. Then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
  • Crushed tomatoes added to the Dutch oven.
    Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer.
  • Sauce simmering for hours.
    Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • Adding milk to the sauce.
    About 5 to 10 minutes before serving, add milk.
  • Amazing Bolognese poured on top of penne pasta.
    The sauce can now be added to cooked penne pasta, spaghetti, or many other kinds of pasta to your liking. The remaining sauce may be frozen for up to two months for future use.