Authentic Italian Bolognese with Mutti tomatoes, pancetta and beef, slowly simmered with wine, milk and herbs for a deep, savory flavor.
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1
Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
2
Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
3
Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
4
Divide Bolognese as desired into freezable portions in airtight storage containers
A great Italian Bolognese sauce is all about building flavor step by step. Pancetta is browned first, followed by onion, carrots and celery, creating an aromatic base for the meat. Milk adds roundness, while wine brings extra depth before Mutti Tomato Paste and Mutti Finely Chopped Tomatoes join the sauce. Thyme and bay leaves complete the recipe as everything gently simmers into a hearty, intensely flavored ragù.
One of the advantages of homemade Bolognese sauce is that it’s ideal for preparing in advance. The two-hour simmer gives the ingredients time to develop their full flavor and creates the rich consistency characteristic of a slow-cooked meat sauce. Once ready, divide the Bolognese into airtight containers and freeze it in convenient portions. This makes it easy to have a homemade tomato and meat ragù ready whenever you need it, whether for pasta, lasagne or other Italian-inspired dishes.
