Giada Bolognese Sauce Recipe
The slow-simmered richness of a true Bolognese sauce makes every bowl of pasta feel like a $50 menu item!Giada’s version keeps it traditional, with a balance of beef and pork that creates an incredible base as it cooks down.I like to use a Chianti or Sangiovese for the wine—something dry and robust enough to give the sauce real character.A small amount of nutmeg brings just enough warmth to round out the other ingredients without overpowering them.Letting it cook low and slow for a couple of hours turns makes it rich and full-bodied.A spoonful of pasta water stirred in at the end helps the sauce cling to every strand of fettuccine or tagliatelle!
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 1 Medium Onion finely chopped
- 2 cloves Garlic minced
- 1 Carrot finely chopped
- 2 stalks Celery finely chopped
- 1 lb Ground Beef
- 1 cup Dry White Wine
- 2 tbsp Tomato Paste
- 1 can Crushed Tomatoes 28 oz.
- 1 cup Whole Milk
- Salt and Pepper to taste
- 1 tsp Dried Oregano
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic.
- Cook for about 8 minutes until the onions soften.
- Mix in the chopped carrot and celery, stirring occasionally.
- Let them cook for another 5 minutes until tender.
- Add the ground beef to the skillet, breaking it apart with a spoon.
- Cook the beef until browned, which usually takes about 10 minutes.
- Pour in the white wine and allow it to reduce by half.
- This usually takes around 5 minutes and helps enhance the sauce’s flavor.
- Stir in the tomato paste and crushed tomatoes.
- Simmer the mixture for 30 minutes on low heat.
- Stir occasionally to prevent sticking.
- Finally, pour in the milk.
- Season with salt, pepper, and oregano.
- Let the sauce simmer for another 15 minutes, melding all flavors together beautifully.