This is a rich, savoury bolognese sauce. The long slow cooking period makes it very delicious. I have made this 5-hour bolognese sauce many times. It’s perfect for cold evenings or for dinner companions who have a robust appetite. Serves 4-6 people.


  • 1 lb (0.5 kg) of ground meat: 1/2 lb (0.25 kg) ground beef + 1/2 lb (0.25 kg) ground veal

  • 1/2 tablespoon of kosher salt

  • 2 tablespoons olive oil

  • 1/3 cup butter

  • 1 cup yellow chopped onion cut up in small dice (usually a medium sized onion is 1 cup)

  • 1 cup chopped carrots, in small dice

  • 1 cup chopped celery, in small dice

  • 1 ½ cups whole milk (do not use reduced fat milk)

  • ¼ teaspoon nutmeg (optional)

  • 1 ½ cups dry white wine

  • 2 cups chopped canned tomatoes with juice (best one to use is the Pomi brand chopped tomatoes from Italy: it comes in a small carton – use the entire carton even if it slightly exceeds 2 cups)

  • Freshly grated Parmigiano-Reggiano cheese (use only real Parmigiano-Reggiano, not the fake stuff often called “Parmesan” or “Grana Padano”)


  • 1.

    Rub the salt into the ground meat preferably 24 hours ahead of time, but you can also do this right before cooking.

  • 2.

    In a large heavy saucepan, melt the butter and oil over medium-low heat. When the butter has melted, add the chopped onion and a good pinch of salt and pepper. Saute the onion for 10 mins.

  • 3.

    Add the chopped carrots and celery, mix well with the onions. Cook for another 10 mins.

  • 4.

    Add the ground meat and stir to coat with the oil/butter/vegetable mixture. Cook until most of the pink is gone, about 5 min. Break up large clumps of meat.

  • 5.

    Add the milk. Reduce the heat so that it’s not boiling. Simmer for 1 hour, stirring every 15 minutes. Add nutmeg (optional).

  • 6.

    Add the white wine and simmer (as you did with the milk) for another 1 hour, stirring every 15 minutes. Make sure the heat is turned down low enough so this mixture is not over-boiling. It should be simmering.

  • 7.

    Carefully add the tomatoes, stirring them into the sauce. Reduce the heat to as low as you can go. Cook for 3 hours. Stir occasionally to make sure nothing sticks to the bottom. Make sure the sauce is not boiling too much. It should be only simmering.

  • 8.

    Serve the sauce over pasta (fresh pasta is best). Add freshly ground pepper. Add grated Parmigiano-Reggiano cheese.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 239kj
  • Fat Total 18g
  • Saturated Fat 8g
  • Protein 9g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 396mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: If your butcher has run out of veal, you can simply use more beef or substitute the veal with pork.

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Posted by Philippa WightmanReport
Prolonged cooking is awesome for so many dishes Isolde, helps to intensify the flavours so much. To facilitate the simmering process, there is a really nifty device called the Aris Simmer Mat (approx $27 here in Oz). Worth looking out for -some stove tops just don't have the 'minimum' heat required. Totally agree with substituting pork/veal... makes for the most amazing bolognaise!
Posted by Huda Abu HamdiaReport
looks soooooooooooooo yummy .... thanks for posting ;-)