Classic Bolognese Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more affordable.

red wine

💰Cheaper: beef broth

Beef broth adds depth without the alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Begin by using a big, dense pot for cooking the sauce for 3-4 hours.

Chop garlic and pancetta into a paste, ensuring it disintegrates into the sauce.

Add a dab of olive oil to the pot and let the pancetta break down.

Prepare the meat by mixing ground beef and pork, breaking it up as you add it to the pot.

Pour in wine to help break down the meat and prevent clumping.

Heat milk separately and add stock to it, keeping it warm for later use.

Finely chop celery and add it to the pot with a bit of olive oil, allowing it to cook down.

Add a small amount of salt for the vegetables, considering the pancetta already has salt.

Add the meat to the pot and continue to break it down, allowing the water from the meat to evaporate and caramelize, which takes about 30 minutes.

Keep stirring occasionally, staying close to prevent scorching.

Once the meat is caramelized, create a hot spot in the pot and add tomato paste, caramelizing it slightly for added flavor.

Combine the warm milk and stock mixture with the meat until just covered, mixing well.

Lower the heat and let the sauce simmer, adding a pinch of nutmeg for flavor.

Cover the pot and let it simmer for at least 3 hours, stirring occasionally and adding more milk and stock mixture as needed to keep it covered.

Cook pasta (such as rigatoni) separately, ensuring not to rinse it to keep the starch for sauce adherence.

Combine the cooked pasta with the sauce, adding a bit of olive oil to finish, and serve with grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens