Bolognese Sauce


This is the best Bolognese sauce I ever did make. Yes there’s this one. And yes, it’s really, really good. But this one right here is tremendously good. Seriously good. This is the first time I used a recipe to make Bolognese primarily because it included milk. I had never used milk in meat sauce before so in order to avoid potential disaster, I went by the recipe. But now I have a question for you: why milk? Why does it work? I’m puzzled by it – but I can tell you this, it works oh so well.

bolognese sauce

Source: Adapted from Williams-Sonoma
2 T. olive oil, divided
1 1/4 lb. each ground beef
salt and pepper to taste
1/2 yellow onion, finely diced
1 carrots, peeled and finely diced (or handful of pre-cut, washed, mini carrots)
1 celery stalk, finely diced
5 garlic cloves, minced
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup milk
1 28-oz. can diced tomatoes
1 bay leaves
1/2 tsp. basil
1/2 tsp. oregano
pinch of red pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 lb. spaghetti

1. In large saucepan, warm 1 tablepsoon of olive oil over medium-high heat. Add the ground beef, salt and pepper and cook until browned, about 12 minutes. Transfer to a separate bowl or plate.
2. Reduce the heat to medium and add another one tablespoon of olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes.
3. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes.
4. Combine basil, oregano, thyme, rosemary and red pepper flakes in small bowl.
5. Add the ground meats, milk, tomatoes, bay leaf, salt, pepper and about 1 tsp. of Italian spice mixture and stir.
6. Turn heat to low and let simmer for about an hour, stirring occasionally. Discard the bay leaf. Adjust the seasonings as needed.
7. Cook pasta according to directions, pour sauce and serve!


5 Comments Add yours

  1. Meg says:

    Here’s my guess about why milk helps make a good sauce.

    Milk’s chemical properties make it a natural buffer solution, meaning that it helps stabilize the pH of other substances. These buffering capabilities of milk should help cut down on the common problem in tomato-based sauces of high acidity. In other recipes, the acidity is sometimes reduced with the addition of sugar or cooking wine, but milk is a nice alternative.

  2. Emily says:

    Meg you’re a genius! Folks — keep an eye on this girl, she’s destined for science stardom.

  3. red pepper official blog site add plss admin 😀

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