Entrée: Italy – Ragù alla Bolognese (Bolognese Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

1 lb (450 g) extra lean ground beef
2 tbsp (30 ml) olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can (28 oz / 800 g) crushed tomatoes
1/4 cup (60 ml) tomato paste
1/2 cup (120 ml) red wine (optional)
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
1/2 cup (120 ml) whole milk
Freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Add the ground beef to the skillet, cooking until browned and breaking up the meat with a spoon. Drain excess fat if necessary.
3. Stir in the tomato paste, crushed tomatoes, red wine, salt, pepper, basil, oregano, and bay leaf. Bring the mixture to a simmer and reduce the heat to low.
4. Let the sauce simmer for at least 45 minutes, stirring occasionally. Pour in the milk and continue to cook for another 15 minutes. Remove the bay leaf, adjust seasoning if needed, and serve hot over pasta of your choice with freshly grated Parmesan cheese.