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Photo of Homemade Bolognese sauce by WW

Homemade Bolognese sauce

5
Points®
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
This recipe transforms a package of ground beef into a flavorful, multipurpose sauce that’s delicious over pasta, zucchini noodles, or baked potatoes.

Ingredients

Pancetta

4 oz, diced

Olive oil

1 Tbsp

Uncooked onion

1 medium, finely chopped

Carrots

1 large, finely chopped

Celery

2 rib(s), large, finely chopped

Tomato paste

1 Tbsp

Uncooked 95% lean ground beef

1 pound(s)

Table salt

½ tsp

Ground red pepper

⅛ tsp

Ground nutmeg

⅛ tsp

White wine

¾ cup(s), dry variety

Canned crushed tomatoes

15 oz

Fat free evaporated milk

¼ cup(s)

Instructions

  1. In a large, heavy pot or Dutch oven, cook pancetta over medium heat until crisp, stirring frequently, 5-6 minutes. Transfer to paper towels with a slotted spoon; set aside.
  2. Add oil to pot and then add vegetables; cook, stirring frequently, until pan is nearly dry and vegetables are soft, 6-8 minutes. Stir in tomato paste; cook 1 minute. Add beef, salt, pepper and nutmeg; cook, breaking up meat with a wooden spoon, until no longer pink, 3-5 minutes
  3. Add wine; simmer, stirring often, until wine is reduced by half, about 5 minutes. Add tomatoes and reserved pancetta; bring to a boil over high heat. Reduce heat to a low simmer; cook, uncovered, stirring occasionally, for 45 minutes (add a bit of hot water if necessary to keep meat and vegetables from sticking).
  4. Stir in milk; simmer for another 5 minutes. Taste, adjust seasoning and serve.
  5. Serving size: 1/2 cup

Notes

The wine adds depth to the sauce without tasting like alcohol, but you can substitute low-sodium beef broth, if you like.

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