How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Heat a generous amount of olive oil in a large pot over medium heat. Add the onion and cook until glossy and golden.
2. Add the carrots and celery, stir, and cook for 4 to 5 minutes.
3. Add 118 ml of red wine and simmer on low until it evaporates.
4. Break up the mince with a wooden spoon and/or fork, season only with salt and pepper, stir now and then, and brown until fully cooked.
5. Once the liquid has evaporated, add the remaining half glass of red wine and let it evaporate again.
6. Stir in the passata, tomato paste and peeled tomatoes, crushing the tomatoes as you stir.
7. After 1.5 hours, add 1 L of boiled water and stir. Taste for salt and add only if wanted.
8. About an hour later, when the sauce looks dry, add water to thicken it and keep the meat tender. Keep it at a small bubble and lower the heat if it spurts.
9. Cook for up to 5 hours in total, then remove from the heat and let it rest.
10. Half an hour before the sauce is ready, boil 5 L of water in a second pot, add 1 tablespoon of rock salt and let it dissolve.
11. Cook the pasta in the boiling water according to the packet instructions.
12. Warm a large frying pan for mixing.
13. Stir 1 cup of full cream milk into the sauce, then return it to the stove for 5 minutes.
14. Place a frypan on low heat and spread a generous spoonful or two of sauce over the base.
15. Add the drained pasta with 1 cup of pasta water and toss until fully coated, then add another generous amount of sauce and mix again.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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