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Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
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4.89 from 52 votes

Authentic Bolognese Sauce Antica A True Taste of Italy

A delicious hearty meat sauce that's made creamy by slow cooking the meat in milk, then wine and finally with plum tomatoes. Smooth and rich a truly memorable dish.
Prep Time30 minutes
Cook Time5 hours
Course: main dish, pasta dish
Cuisine: Italian
Servings: 6 people
Calories: 1169kcal

Ingredients

  • 2 tablespoons olive oil
  • 6 tablespoons butter plus 2 tablespoons for tossing the pasta
  • 1 cup chopped onion
  • 1 ⅓ cups chopped celery
  • 1 ⅓ cups chopped carrot
  • 1 ½ pounds ground beef chuck you can use 1 part pork to 2 parts beef
  • Kosher of Sea Salt
  • Black pepper ground fresh from the mill
  • 2 cups whole milk
  • Whole nutmeg
  • 2 cups dry white wine
  • 3 cups canned imported Italian plum tomatoes cut up with their juice
  • 2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese at the table

Instructions

  • Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  • Before adding the beef to the pot, mix the meat with a large pinch of salt and freshly ground pepper. Mix with your hands as you would for meatballs. Add to the pot and then break up the meat with a fork, stir well and cook until the beef is no longer pink.
  • Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Grate a little bit of nutmeg in -- about ¼ teaspoon, and stir
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly. Bring the tomatoes up to a simmer and then turn down the heat so that the sauce cooks very slowly. Cook uncovered, for 4 or more hours, stirring occasionally. If the sauce begins to dry out add ½ cup of water whenever necessary. At the end of the cooking time there shouldn't be any water left.
  • Taste and season with salt and pepper. Toss with cooked drained pasta, adding the two tablespoons of butter, and serve with freshly grated Parmesan cheese.

Nutrition

Calories: 1169kcal | Carbohydrates: 133g | Protein: 44g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 418mg | Potassium: 1342mg | Fiber: 8g | Sugar: 17g | Vitamin A: 5590IU | Vitamin C: 15.3mg | Calcium: 219mg | Iron: 6.1mg