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Rich Italian Bolognese Sauce Simmered for Hours with Red Wine

Italian Bolognese sauce simmers slowly with red wine, beef, pork, and pancetta until thick and rich. Milk and diced tomatoes round out the long-cooked meat sauce.
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Prep Time 15 minutes
Cook Time 3 hours 37 minutes
Resting time 10 minutes
Total Time 4 hours 2 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 4 oz pancetta finely diced
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, finely chopped
  • 1 celery rib finely chopped
  • 1 lb ground beef 85% lean
  • 1 lb ground pork
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 cup dry red wine
  • 1 cup whole milk
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup beef broth
  • 1 dried bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the pancetta and cook for 6 to 8 minutes, stirring occasionally, until it has rendered its fat and is lightly browned.
  3. Add the onion, carrot, and celery and cook for 8 to 10 minutes, stirring often, until softened.
  4. Add the ground beef, ground pork, salt, and pepper; cook for 12 to 15 minutes, breaking up the meat, until browned, no pink remains, and the meat reaches 160°F.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  6. Simmer for 8 to 10 minutes, until most of the wine has evaporated.
  7. Stir in the milk and simmer for 10 to 15 minutes, stirring occasionally, until mostly absorbed.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Add the diced tomatoes with their juices, beef broth, and bay leaf.
  10. Bring the sauce to a gentle simmer.
  11. Reduce the heat to low and cook partially covered for 2 1/2 to 3 hours, stirring every 20 to 30 minutes, until thick and rich; keep the sauce at a bare simmer.
  12. Remove the bay leaf.
  13. Take the pot off the heat.
  14. Let the sauce rest for 10 minutes before serving.

Notes

For the richest flavor, keep the sauce at a bare simmer and stir every 20 to 30 minutes. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free variation, replace the whole milk with unsweetened oat milk.