Bolognese Sauce

Quite possibly the best on the Planet. I serve mine with a homemade tagliatelle.


You’ll need:

  • 4-tbs butter
  • 2-tbs extra virgin olive oil
  • 1/4-cup diced pancetta
  • 1-cup minced onion
  • 1-cup of whole milk
  • 1/2-cup minced carrot
  • 1/2-cup minced celery
  • 4-garlic cloves minced
  • 1-lb ground beef
  • 1-cup dry red wine
  • 4-cups of crushed plum tomatoes
  • 2-bay leaves
  • 1-tsp Salt
  • 1/2-tsp black cracked pepper
  • 1-cup of beef stock
  • pinch of nutmeg



  1. Heat the olive oil in a large pot on a medium heat then add the pancetta and cook until the fat is rendered
  2. Add the butter, onion, garlic, carrot, celery and sauté for 5 min on medium heat
  3. Add the beef, salt, pepper and sauté while breaking it up with a wooden spoon, sauté just until the beef is lightly browned.
  4. Add the wine and scrape all the browned bits off the bottom of the pot, allow the wine to reduce in half
  5. Put the heat to low, add the milk and simmer for a 5 minutes stirring the whole time.
  6. Add the bay leaves and tomatoes, pinch of nutmeg, reduce the heat to a low simmer
  7. Simmer on a very low heat partially covered for 2-hours. Stir along the way
  8. Remove the lid the last 30 min of cooking
  9. Remove the bay leaf before serving


Always add the bolognese to a skillet and toss on a medium heat with your cooked pasta to coat. Serve with some grated Parmigiano-Reggiano cheese, fresh grated of course and more bolognese on top. Incredible!
Daniel Mancini