Bolognese Meat Sauce


  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 tablespoons pancetta or unsmoked bacon, finely chopped (bacon is a lot cheaper)
  • 1 carrot, finely sliced
  • 1 stalk celery, finely sliced
  • 1 clove garlic, finely chopped
  • 12 ounces lean ground beef
  • Salt and freshly ground black pepper
  • 2/3 cup red wine
  • 1/2 cup milk
  • 1 (4 ounce) can plum tomatoes, chopped with their juice
  • 1 bay leaf
  • 1/4 teaspoon fresh thyme leaves


  1. Heat butter and oil in pan and add onion. Cook over moderate heat for 3-4 minutes.
  2. Add pancetta or bacon and cook until the onion is translucent.
  3. Stir in carrot, celery and garlic and cook 3-4 minutes longer.
  4. Add beef and crumble it into the vegetables with a fork. Stir until meat loses its red color and season with salt and pepper.
  5. Pour in the wine, raise heat slightly and cook until the liquid evaporates, 3-4 minutes.
  6. Add the milk, and cook until it evaporates.
  7. Stir in the tomatoes with their juice and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally.
  8. Correct the seasonings before serving.

Yield: about 6 servings

Posted by GourmetGal at

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