Ina Garten’s Bolognese Sauce Recipe
Ina Garten’s Bolognese Sauce Recipe combines beef, pork, pancetta, tomatoes, and cream into a hearty, savory pasta sauce. Perfect for family dinners or special occasions.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring Cups and Spoons
- Ladle for serving
- Optional: Immersion blender for a smoother texture
Ingredients
Bolognese Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 pound pancetta finely chopped
- 1 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/2 cup whole milk or heavy cream
- Freshly grated Parmesan cheese for serving
- Fresh basil or parsley for garnish
Instructions
Step 1: Prepare the Soffritto
- In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Add finely chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant. This base, known as soffritto, is key for a rich and aromatic sauce.
Step 2: Add Garlic and Meat
- Add minced garlic and cook for 1 minute, being careful not to let it burn. Add the ground beef, ground pork, and pancetta. Break the meat apart with a wooden spoon and cook until browned, about 8–10 minutes. Proper browning develops deep, savory flavors that will enhance the sauce.
Step 3: Deglaze with Wine
- Pour in the white wine and let it simmer until reduced by half, about 5 minutes. Deglazing with wine adds acidity and complexity, balancing the richness of the meat.
Step 4: Add Tomatoes and Herbs
- Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper. Reduce heat to low and let the sauce simmer gently, uncovered, for 2–2.5 hours. Stir occasionally, scraping the bottom to prevent sticking. The slow simmer allows flavors to meld beautifully.
Step 5: Add Cream
- During the last 10–15 minutes of cooking, stir in the milk or cream. This softens the acidity of the tomatoes and gives the sauce a silky, luxurious texture. Adjust seasoning as needed.
Step 6: Taste and Adjust
- Taste the sauce and add extra salt, pepper, or herbs as needed. If the sauce is too thick, add a splash of water or stock. The final consistency should be rich and hearty, perfect for coating pasta.
Step 7: Serve
- Serve hot over cooked pasta, tagliatelle, spaghetti, or pappardelle. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley. Pair with garlic bread or a crisp green salad for a complete meal.
Notes
- Brown the meat well for deeper, richer flavor.
- Crush canned tomatoes by hand for better texture and freshness.
- Simmer slowly and gently; rushing will compromise the flavor.
- Stir occasionally to prevent sticking.
- Optional: Add a pinch of nutmeg or bay leaf for added depth.
- Use high-quality olive oil and fresh herbs for the best aroma.