Description
A rich and hearty traditional Beef Bolognese sauce slow-simmered to perfection with aromatic vegetables, fresh basil, whole milk, nutmeg, and imported Italian San Marzano tomatoes. This comforting Italian classic is served over pasta and topped with crispy fried basil leaves and freshly grated Parmigiano-Reggiano for an authentic taste experience.
Ingredients
Scale
Sauce Ingredients
- 12 fresh basil leaves (medium-large)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter (divided)
- ½ small yellow onion (peeled and minced)
- ¼ cup minced carrot
- ¼ cup minced celery (optional)
- 1 pound ground chuck
- Kosher salt (to taste)
- 1 cup dry white wine (a good drinking wine)
- ½ cup whole milk
- 2 gratings whole nutmeg
- 1 28-ounce can imported Italian Roma tomatoes (preferably San Marzano, coarsely chopped)
For Serving
- 1 pound pasta (cooked according to package instructions)
- Freshly grated Parmigiano-Reggiano cheese
Instructions
- Fry Basil Leaves: Heat a heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and when shimmering, add the basil leaves. Fry until they are crispy but not browned. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
- Sauté Vegetables: Add 2 tablespoons of butter to the oil in the pot, then add the minced onion, carrot, and celery. Sauté until the vegetables have lightly browned and softened, about 5-7 minutes.
- Cook Ground Chuck: Add the ground chuck, breaking it apart with a spoon, and cook until the meat is still slightly pink.
- Season and Finish Cooking Meat: Season with kosher salt and continue cooking, stirring frequently, until the ground chuck is fully cooked through and no pink remains.
- Add Wine: Pour in the dry white wine and cook, occasionally stirring, until almost all the wine has evaporated.
- Add Milk and Nutmeg: Pour in the whole milk and grate fresh nutmeg twice over the pot. Cook while stirring often until the milk has almost completely evaporated.
- Add Tomatoes: Add the coarsely chopped San Marzano tomatoes to the pot. Season with salt once more, then bring the sauce just to a gentle boil.
- Simmer Sauce: Reduce heat to the lowest setting so the sauce barely simmers. Cook uncovered for 3 hours, stirring every 10-15 minutes to prevent sticking and ensure even cooking.
- Adjust Moisture: If the sauce dries out before the 3 hours are completed, add ½ cup water as needed to maintain a gentle simmer.
- Final Reduction: At the end of 3 hours, make sure all the liquid has evaporated so the sauce is thick and rich. Remove from heat.
- Prepare Pasta: Cook the pasta according to package instructions, drain, and keep warm.
- Plate and Garnish: Serve the Bolognese sauce over the cooked pasta. Garnish each plate with 2-3 crispy fried basil leaves and a generous sprinkling of freshly grated Parmigiano-Reggiano cheese.
- Enjoy: Savor this authentic, slow-cooked Beef Bolognese that is perfect for a comforting meal.
Notes
- The celery is optional; omit if unavailable or preferred.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching during the long simmer.
- Stir regularly during simmering to avoid sticking and burning.
- Adjust salt to taste at seasoning steps for balanced flavor.
- Freshly grated nutmeg adds subtle warmth and complexity to the sauce.
- If the sauce seems too thick or begins to stick, add small amounts of water to maintain moisture.
- For best flavor, use imported Italian San Marzano tomatoes.
