Introduction & Inspiration
This recipe for “The Most Exquisite Bolognese” is not just another meat sauce; it’s a culinary journey to the heart of Italian comfort food, elevated to a level of rich, deep flavor that will redefine your understanding of Bolognese. I’ve always been passionate about Italian cuisine, and Bolognese, in its truest form, is a testament to the power of slow cooking and quality ingredients.
The inspiration came from a desire to create a Bolognese sauce that was truly exceptional, a sauce that would transport you to a cozy trattoria in Bologna with every bite. I wanted to move beyond the quick weeknight versions and delve into the techniques and ingredients that make a truly great Bolognese.
This recipe emphasizes a crucial step: marinating the ground beef in heavy cream. This seemingly small detail makes a world of difference, resulting in incredibly tender and flavorful meat. The slow cooking process, the careful layering of flavors, and the use of high-quality ingredients all contribute to a Bolognese sauce that’s rich, complex, and utterly unforgettable.
I’m excited to share this recipe because it’s a labor of love that yields truly spectacular results. It’s a dish that’s perfect for a special occasion, a Sunday dinner with family, or any time you want to experience the true essence of Italian comfort food.
Nostalgic Appeal
Bolognese sauce, often simply called “meat sauce” in many households, is a staple of Italian-American cuisine and a dish that evokes feelings of warmth, family, and home-cooked meals. It’s a sauce that’s often associated with childhood memories, Sunday dinners, and comforting traditions.
This “Exquisite Bolognese” recipe takes that familiar comfort food and elevates it to a new level of richness and depth of flavor. It’s a reminder that even the most classic dishes can be refined and enhanced with careful attention to detail and quality ingredients.
The slow cooking process also adds to the nostalgic appeal, reminiscent of a time when cooking was a more leisurely and deliberate act, when sauces simmered for hours on the stovetop, filling the house with their delicious aroma.
And that’s the beauty of this Bolognese – it combines the familiar comfort of a classic meat sauce with a depth of flavor and richness that’s truly exceptional, creating a dish that’s both nostalgic and incredibly satisfying.
Homemade Focus
I love home made food, particularly sauce. This is a sauce to make with love.
Flavor Goal
Rich, meaty, and complex, with a depth of flavor that comes from slow cooking and high-quality ingredients. The sauce should be thick, hearty, and intensely flavorful, coating the pasta perfectly.
Ingredient Insights
Lean ground beef, heavy cream, extra-virgin olive oil, pancetta (or bacon), onion, carrot, celery, garlic cloves, tomato paste, kosher salt, freshly cracked pepper, dry white wine, good-quality whole tomatoes (hand crushed), whole milk, low-sodium chicken broth, finely grated nutmeg, butter, pasta (rigatoni, tagliatelle, pappardelle), finely grated Parmesan, red pepper flakes.
Essential Equipment
Large pan or Dutch oven, large pot (for pasta).
List of Ingredients with Measurements
- 1 1/2 pounds lean ground beef
- 3 Tablespoons heavy cream
- 3 Tablespoons extra-virgin olive oil, divided
- 3-4 ounces pancetta, or bacon, finely chopped
- 1 large onion, finely diced
- 1 medium carrot, peeled, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- Kosher salt
- Freshly cracked pepper
- 1 cup dry white wine
- 1 28-oz can good-quality whole tomatoes, hand crushed
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- Pinch of finely grated nutmeg
- 1 Tablespoon butter (optional)
- 1 pound pasta (such as rigatoni, tagliatelle, pappardelle)
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon red pepper flakes (optional)
Step-by-Step Instructions
- Marinate Beef: Mix ground beef with 3 tablespoons heavy cream. Cover and place in fridge for 2-4 hours, or overnight.
- Preheat Oven: Preheat oven to 325ºF.
- Sauté Aromatics: Heat a large pan or Dutch oven, over medium-high heat. Once hot, add 1 tablspoon olive oil. Add the pancetta and sauté until golden brown. Stir in the onion, carrots, and celery, and sauté until softened. Add garlic and sauté for another minute. Stir in the tomato paste and sauté until it starts to darken and caramelize. Remove the mixture to a plate and reserve.
- Brown Beef: Add the remaining 2 tablespoons olive oil to the hot pan followed by the ground beef. Season with 1 teaspoon salt and freshly cracked pepper to taste. Cook, breaking lumps with a wooden spoon until browned.
- Combine and Simmer: Return the reserved pancetta and onion mixture to the pot. Add the white wine and cook until the wine is mostly evaporated. Stir in the crushed tomatoes, milk, chicken stock, and nutmeg. Season with a pinch more salt and freshly cracked pepper to taste. Bring to a strong simmer then place the pan, uncovered, in the preheated oven.
- Bake.
- Add butter.
- Cook Pasta
- Combine and serve
Troubleshooting
- Sauce too thin:
- Sauce too thick:
- Meat tough:
Slow cooking is key.
Tips and Variations
- Different Meats:
- Add Herbs:
- Make it Spicy:
- Use Red Wine:
Adapt the recipe
Serving and Pairing Suggestions
Serve over pasta. A glass of red wine.
Nutritional Information
A rich and hearty dish.
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The Most Exquisite Bolognese
Description
This recipe for “The Most Exquisite Bolognese” is not just another meat sauce; it’s a culinary journey to the heart of Italian comfort food, elevated to a level of rich, deep flavor that will redefine your understanding of Bolognese
Ingredients
- 1 1/2 pounds lean ground beef
- 3 Tablespoons heavy cream
- 3 Tablespoons extra-virgin olive oil, divided
- 3–4 ounces pancetta, or bacon, finely chopped
- 1 large onion, finely diced
- 1 medium carrot, peeled, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- Kosher salt
- Freshly cracked pepper
- 1 cup dry white wine
- 1 28-oz can good-quality whole tomatoes, hand crushed
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- Pinch of finely grated nutmeg
- 1 Tablespoon butter (optional)
- 1 pound pasta (such as rigatoni, tagliatelle, pappardelle)
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Marinate Beef: Mix ground beef with 3 tablespoons heavy cream. Cover and place in fridge for 2-4 hours, or overnight.
- Preheat Oven: Preheat oven to 325ºF.
- Sauté Aromatics: Heat a large pan or Dutch oven, over medium-high heat. Once hot, add 1 tablspoon olive oil. Add the pancetta and sauté until golden brown. Stir in the onion, carrots, and celery, and sauté until softened. Add garlic and sauté for another minute. Stir in the tomato paste and sauté until it starts to darken and caramelize. Remove the mixture to a plate and reserve.
- Brown Beef: Add the remaining 2 tablespoons olive oil to the hot pan followed by the ground beef. Season with 1 teaspoon salt and freshly cracked pepper to taste. Cook, breaking lumps with a wooden spoon until browned.
- Combine and Simmer: Return the reserved pancetta and onion mixture to the pot. Add the white wine and cook until the wine is mostly evaporated. Stir in the crushed tomatoes, milk, chicken stock, and nutmeg. Season with a pinch more salt and freshly cracked pepper to taste. Bring to a strong simmer then place the pan, uncovered, in the preheated oven.
- Bake.
- Add butter.
- Cook Pasta
- Combine and serve
Recipe Summary and Q&A
An exceptional Bolognese sauce.
Q: Can I make this on the stovetop instead of the oven? A: Yes, but the oven.
Q: Can I use ground turkey or chicken instead of beef? A: Yes.
Q: How long can I store leftover Bolognese sauce? A: 3-4 days in the refrigerator.