How To Make Bolognese Sauce | Christine Cushing

This is my recipe for famous Bolognese meat sauce with fresh tagliatelle pasta. I show you how to gently simmer this northern Italian meat sauce to develop maximum flavour and use only white wine and splash of cream to finish. Heavy drool factor. FULL RECIPE BELOW.

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RECIPE: BOLOGNESE MEAT SAUCE WITH FRESH TAGLIATELLE PASTA

On my first visit to Bologna , where this classic rules, I met a chef who taught me the proper way to make this legendary sauce and I’ve been making that way ever since. I may have made a couple of (minute) changes. You might be surprised to see white wine and milk in the ingredient list!

2 Tbsp. olive oil (25 ml)
1 1/2 pounds lean ground beef (675 grams)
1 onion, finely diced
2 small carrots, finely diced
1 stalk celery, finely diced
2 bay leaves
Several sprigs fresh thyme
2 cloves garlic, chopped
½ cup dry white wine (125 ml)
½ cup beef broth, optional (125 ml)
2 Tbsp. Tomato paste (25 ml)
½ cup good quality crushed tomatoes with juice (125 ml) optional
½ – ¾ cup full fat milk or 1/4 cup cream (175 ml)
Sea salt and freshly cracked black pepper
2 Tbsp. Butter to toss pasta into sauce (25 ml)
Grated Parmigiano Reggiano cheese grated for garnish
1 lb fresh tagliatelle or thick noodle or (500 gm) packaged dried pasta

In a large skillet, heat olive oil on medium high and add beef. Brown until moisture has evaporated and meat has browned, about 20-25 minutes. Add the onion and sauté 3 to 4 minutes or until soft. Add the remaining vegetables and sauté for 3 minutes just to soften.

Deglaze with white wine, add the thyme sprigs, bay leaves, tomato paste and tomato , milk and salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Adjust seasoning.

Serves 4-6

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#Bolognese #Bolognesepasta

[katrinavoulgari]

I justed cooked this. It's been an emotional day. Now I'm well-fed and the world is good again. Thank You Christine. X

[bjorn]

Great video with clear instructions. I have now made six dishes based on recipes from this channel - not all videos that are both inspiring and easy to reproduce! Thank you a lot Christine!

[SuzanneBaruch]

Thank you for posting this! I've tried several "authentic" Bolognese recipes (including Marcella Hazan's) and they never tasted quite right to me -- until I tasted yours. I used four small, fresh and extremely ripe plum tomatoes (peeled of course) in place of the canned tomatoes and that worked very well. I just love how you can taste each ingredient, yet they all blend together to create this wonderful sauce. My search for the perfect Bolognese recipe has finally come to an end ❤️

[SorrentoShore]

Here I am studying your preparation again because I am using it in my Christmas lasagna this year that will include freshly made lasagna pasta. I LOVE the fact that you approach this using your own philosophy of browning and caramelizing the meat[s] first. That makes so much sense! Proving that even in Bologna you have to refine the baloney. ; [] Thanks again for all your amazing videos.

[katrinnappe]

Hi Christine! This recipe is so amazing. I make it twice so as you teach us, and I have no words. So yummy. I made it with the self made tagliatelle and my family and I could eat it every single day. Tk you so much for everything.

[PrayerWarrior]

I love your philosophy lol I’m Italian and I agree with you I brown my meat first lol.❤

[elenaparker]

Another fantastic recipe. Yes Bologna is the gourmet capital in Italy!
Thank you!

[marisolalbino]

I just made this today and finished eating it. delicious 😋 this is going to be a staple in my house!

[LauDanielS]

Oh man, those thick noodles look so hearty and delicious.

[cathysfetsos]

I made this Christine!
Superb! That’s all I can say!
And Thankyou for all your Beautiful Recipes!
Cathy x

[bethdevine]

This was our Christmas dinner Soooo good. Cheers

[theresadoyle]

Can’t wait to cook this, looks amazing, thank you for sharing

[mrfink-lfpq]

Just made a 3lb batch of this. Excellent ! I used white pinot, browned meat, drained the fat, and one cup of the beef broth using better than bullion brand paste and all other ingredients doubled for the extra beef added.

[cathysfetsos]

I can’t wait to try this Christine!
This looks seriously Delicious!
I’m Excited to cook this, Thankyou for the Inspiration!
Cathy x

[magsholden]

Hi Christine
cant wait to make this dish.
Oh so yummy
Thankyou

[Humpflicks]

This looks excellent. I have been using Biba Caggiano's Bolognese recipe for years. Freshly ground veal shoulder and add it to the mirapoix, but pre browning the meat makes a lot of sense. Can't wait to give it a try. Thanks for all your great cooking ideas. Loyal fan for many years.

[janishunter]

Thankyou for this, Im going to give it a try this weekend! You are a joy to watch :)

[alixhice]

Christine! I love your videos so much. Not only do you show us how to cook a beautiful dish like this Bolognese, but you give us delightful history of it while teaching us the whys of each step. You are such a gifted and interesting chef. Thank you so much for sharing your talents, expertise and humor with us in this and all of your videos. ❤️

[lupechacon-florez]

Christine! I never loved cooking but you have me cooking 🤣 I’m running out now to go to the supermarket after watching this delicious recipe. You have the best teaching style ever!

[Klopp]

I made this and it was insanely good! I changed a couple things like I added bone marrow and pancetta, the rest is yours. Thanks for the video!