Description

This slow-simmered Bolognese sauce is everything a comfort meal should be—savory, meaty, rich, and soul-warming. Made with a classic soffritto base, a blend of ground beef and pork, a splash of red wine, and just the right touch of milk to smooth it all out, this sauce is a labor of love. It’s ideal for tossing with fresh tagliatelle, spooning into lasagna layers, or even freezing for future cozy dinners. Whether you’re feeding a crowd or meal prepping for the week, this is the kind of recipe that keeps on giving—deliciously.

Ingredients

Scale

2 tbsp olive oil
2 tbsp unsalted butter
1 large onion, finely chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 lb ground beef
½ lb ground pork
2 tbsp tomato paste
1 cup red wine
1½ cups whole milk
1 can (28 oz) crushed tomatoes
2 bay leaves
½ tsp dried oregano
⅛ tsp ground nutmeg
Salt and pepper to taste
Optional: splash of heavy cream

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Instructions

Heat olive oil and butter in a large Dutch oven. Add onion, carrot, and celery; sauté until soft and golden.
Stir in garlic and tomato paste; cook for 2–3 minutes.
Add ground meats; cook until fully browned and slightly crispy in spots.
Pour in red wine, scraping up any browned bits. Let simmer until the wine has mostly evaporated.
Stir in milk, tomatoes, bay leaves, oregano, nutmeg, salt, and pepper.
Reduce heat to low and let simmer for 2.5–3 hours, stirring occasionally.
Adjust seasoning to taste. Stir in cream (optional) for extra richness.

Notes

This sauce tastes even better the next day.
Serve over wide pasta like tagliatelle or pappardelle.
Freeze leftovers in portions for easy weeknight meals.

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Category: Main Course
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 6–8
Calories: 410
Sugar: 6g
Sodium: 510mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg