No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bolognese Sauce

With this meaty ragu stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes 2 quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.

  • Prep:
  • Total Time:
  • Servings: 12
Bolognese Sauce

Source: Everyday Food, December 2003

Ingredients

  • 2 strips bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 garlic cloves, minced
  • 2 pounds ground beef chuck
  • Coarse salt and ground pepper
  • 2 cups milk
  • Pinch of ground nutmeg
  • 1 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes in puree

Directions

  1. In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes.

  2. Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes.

  3. Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6 to 8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6 to 8 minutes.

  4. Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 to 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.

Reviews (5)

  • flyingfish 13 Nov, 2010

    I don't understand the addition of water to a sauce your trying to thicken. Can anyone explain it to mhlansdell00@yahoo.com. Thanks for any help. Have a happy thanksgiving y'all.

  • Tryingsomethingnew 26 Oct, 2008

    I think the wine I used ended up being too sweet. Otherwise a great recipe. I also added mushrooms, and left the bacon out.

  • blaukehlchen 14 Sep, 2008

    Question: How long will this sauce keep in the freezer?
    Thank you to anyone responding.

  • sophiacheung 4 Jan, 2008

    this sauce was easy to make and absolutely delicious. did not add the wine, used beef broth instead. to the pasta, i added butter, olive oil and salt. really tasty.

  • alisya2131 22 Nov, 2007

    is it ok not to put dry wine?

Related Topics