Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Easy Bolognese Sauce 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 22, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs Servings: 12 With this meaty Easy Bolognese Sauce stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes two quarts of sauce, enough for 2 to 2 1/2 pounds of pasta. 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 In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes. Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes. 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. 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. Rate it Print