# Grandma's Bolognese Sauce

> Grandma's bolognese is not the jar sauce you crack open on a weeknight. This is the real deal: a melted **soffrito**, browned meat deglazed with **red wine**, tomatoes simmering for **1 hour**. Yes, it takes time. And that's exactly why it's so good. Make a double batch and freeze it, best decision of your week.

**Total time** : 1 h 45 · **Prep** : 15 min · **Cook** : 1 h 30 · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 400 g Minced beef (or pork/beef mix)
- 1 pc Yellow onion
- 1 pc Carrot
- 1 sprig Celery stalk
- 2 clove Garlic cloves
- 3 tbsp Olive oil
- 1 kg Fresh tomatoes (or 800g canned peeled)
- 1 tbsp Tomato paste
- 10 cl Red wine
- 1 leaf Bay leaf
- 1 sprig Thyme
- 10 cl Whole milk (optional)
- Salt
- Pepper
- Sugar (optional)

## Method

1. Peel and **finely chop** the onion, garlic, carrot and celery. Cook them over **low heat** in a large pan with the olive oil for **10 minutes**, stirring regularly.
   _Tip: You're looking for a **soft, translucent base** with no colour at all. If it starts to brown, lower the heat immediately._
2. Add the minced meat and cook over medium heat, **breaking it up well** with a spatula until browned (about **8 minutes**). Pour in the **red wine** to deglaze, scrape the bottom of the pan to lift all the juices and let it reduce for **2 to 3 minutes**.
   _Tip: Lightly season the meat and let it rest **10 minutes at room temperature** before cooking: it'll be juicier. For the wine, go bold, a **Chianti** or **Côtes-du-Rhône** is perfect._
3. Score a cross at the bottom of each tomato. Plunge them into **boiling water for 30 seconds** then into a bowl of iced water. Peel, deseed and roughly chop.
   _Tip: Using **canned peeled tomatoes**? Skip this step entirely, it works just as well and saves you time._
4. Add the tomatoes, **tomato paste**, bay leaf and thyme. Season with salt and pepper. Partially cover and simmer over **low heat for 1 hour**, stirring occasionally. At the very end, pour in the **100ml of whole milk** off the heat and stir well.
   _Tip: The longer it simmers, the better it gets. **1 hour is the minimum**, 1h30 is even better. The milk smooths out the tomato acidity. If the sauce is still sharp, add a **pinch of sugar**._

## Tips & variations

The secret move: drop a **parmesan rind** into the sauce at the start of the simmer. It melts slowly and adds incredible depth of flavour. Remove it at the end if it hasn't fully dissolved.

For even more flavour, do a **double deglaze**: once with red wine, then again with a splash of beef stock.

Bolognese freezes perfectly for up to **3 months**. Make a double batch, it's the best decision of your week.

Serve with **tagliatelle**, not spaghetti: that's the rule in Bologna.

**Tags** : Italian, Less 1 hour 45 minutes, Lunch, Main course, Dinner

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Source : https://disheazy.fr/en/recettes/grandma-s-bolognese-sauce