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Slow-Simmered Beef Bolognese (Rob's Sauce)
Slow-Simmered Beef Bolognese, affectionately known as Rob's Sauce, is a rich meat ragu built from beef, pancetta, aromatic vegetables, tomato, thyme and your choice of optional dry white or dry red wine, slowly cooked with milk until deep and tender.
Total
170 min
Servings
6
Level
Medium
Ingredients
- 2 tbsp Extra-virgin olive oil
- 3 oz Pancetta, finely diced
- 1 whole Yellow onion, very finely diced
- 1 whole Carrot, very finely diced
- 1 stalk Celery stalk, very finely diced
- 2 clove Garlic cloves, minced
- 1 lb Ground beef, 80-85% lean
- 1 tsp Kosher salt, divided
- 1 tsp Freshly ground black pepper
- 3 tbsp Tomato paste
- 3 cup Dry white or dry red wine (optional)
- 1 tsp Fresh thyme leaves, strip from stems
- 1 cup Whole milk
- 1 can Whole peeled tomatoes, crushed by hand
- 1 cup Low-sodium beef or chicken stock
- 1 whole Bay leaf
- small pinch Freshly grated nutmeg
- for serving Parmigiano-Reggiano, for serving
Instructions
Heat olive oil in a heavy Dutch oven or large heavy-bottomed pot over medium heat.
Add pancetta. Cook approximately 4-5 minutes until the fat renders and the pancetta begins to brown.
5 minAdd onion, carrot and celery. Cook over medium-low to medium heat for approximately 8-10 minutes until very soft.
10 minAdd garlic and cook approximately 30 seconds.
0 minIncrease heat to medium-high. Add ground beef. Season with approximately 1/2 teaspoon salt and the black pepper.
Break the beef into small pieces. Cook until the beef loses its raw appearance and begins developing browned areas. Avoid constantly stirring; allowing some contact with the hot pan develops deeper flavor.
7 minStir in the tomato paste and cook for approximately 1-2 minutes until it darkens slightly and coats the beef.
1 minPour in the wine, if using, and scrape up any browned bits from the bottom of the pot. Simmer until the liquid is substantially reduced and the harsh alcohol aroma has cooked off, about 2-3 minutes. If you're skipping the wine, use a splash of stock or water to loosen the fond instead and simmer briefly.
3 minAdd the fresh thyme leaves, bay leaf and nutmeg. Stir to incorporate.
Pour in the milk. Simmer gently until the milk has mostly evaporated and the meat looks moist but not soupy, about 10-12 minutes.
11 minAdd the crushed tomatoes and their juice. Stir well.
Pour in the stock. Stir to combine. Bring to a gentle simmer.
Cover the pot partially with a lid and adjust heat to maintain a slow, steady simmer. Cook for approximately 2 hours, stirring occasionally, until the sauce is rich, thick and deeply flavorful.
120 minTaste and season with additional salt and pepper as needed. Remove and discard the bay leaf.
Serve over your favorite pasta, generously topped with Parmigiano-Reggiano.
Nutrition per serving
450
Calories
28g
Protein
12g
Carbs
30g
Fat
