The Best Bolognese Ever!

A fantastic Bolognese recipe does not require many ingredients (or much money). Patience, on the other hand, is required for the sauce to reach the proper authentic texture. You’ll cook it low and slow for around 3 hours, but don’t worry, the most of the time is hands-off!

Serves 4-6


1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
300gm ground beef
100gm ground pork
Black pepper
1 cup whole milk
Ground nutmeg
1 cup dry white wine
2 cans Italian plum tomatoes, cut up, with their juice


Turn the heat to medium and add the oil, butter, and chopped onion to the saucepan. Cook and stir the onion until it becomes translucent, then add the celery and carrots, diced. Cook for about 2 minutes, tossing frequently to evenly coat the vegetables.

Add the ground beef and pork, as well as a generous amount of salt and a few grinds of black pepper. With a spatula, crumble the meat, mix well, and heat until the beef has lost its pink color and is starting to brown.

Add the milk and continue to cook it slowly, stirring regularly, until it has entirely evaporated. Stir in a small grating of nutmeg (approximately 1/8 teaspoon).

Add the wine and cook until it has evaporated, then add the tomatoes and stir well to combine all of the ingredients. When the tomatoes start to boil, reduce the heat to low and cook the sauce at a low simmer, with only a few bubbles breaking through to the surface. Cook for 3 hours or more, uncovered, stirring occasionally. 

You’ll probably notice that the sauce begins to dry out and the fat separates from the meat as it cooks. If required, add 1/2 cup of water to keep it from sticking. However, no water must be left at the end, and the fat must separate from the sauce. Taste and adjust the salt if necessary.

Toss with the cooked, drained pasta and a tablespoon of butter, then serve with a side of freshly grated Parmesan.

Rating: 5 out of 5.

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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