There are so many variations to this dish. I like to use cream instead of milk, but milk is authentic to this dish, in Italy. But cream gives it a richer taste. I vary this too by using a mix of ground chuck, pork and veal. In this dish I will be using ground chuck. I think I have perfected a pretty damn good version. It is probably pretty close to authentic with the exception of milk, and I don’t like to add pancetta to mine. Gasp! I know but there is no reason to in my book. This has enough flavor and pizzazz on its own.
Hope your family enjoys this as much as mine does. This is Italian comfort at it’s best.
Best Bolognese Sauce
A simplified version of an Italian classic, that's easy, delicious and pure comfort on a plate
- 1 lb. of ground chuck
- 2 ribs of celery diced
- 2 carrots peeled and diced
- 1 large onion diced
- 4 cloves of garlic minced
- 1 can of whole tomatoes hand crushed
- 2 tbsp. of tomato paste
- 4 tbsp. of unsalted butter
- 1 1/2 tsp. of the following: Italian seasoning, rosemary, basil, and oregano
- Kosher salt and Cracked black pepper to taste
- Heavy cream to taste or fat-free half and half
- 1 lb. of Pappardelle, zoodles, (veggie noodles) or any pasta shape you desire.
- In a large stock pot or Dutch oven, heat a tablespoon of EVOO and a tablespoon of butter on medium heat. Saute all the veg mixture, until soft about 5 min. Add in dry herbs, season with Kosher salt and cracked black pepper. Turn up the heat. Add the meat in small increments to ensure browning. Brown meat well. Drain fat, leaving some for flavor.
- Stir in tomato paste, wine or stock, sugar, and hand crushed tomatoes, mix well. Cover partially with lid and continue to simmer for at least three hours. When done, add in the remaining butter, and heavy cream. Taste for seasonings and adjust accordingly.
- Serve immediately atop your favorite pasta. I chose the pappardelle because it grips this sauce heavenly! Top with freshly grated Pecarino Romano cheese if desired. Mangia!