Quick Bolognese Sauce

Serving 4 people

60 min


  • butter 2 tablespoons butter
  • carrot 1/2 cup (60g) finely chopped carrot
  • celery 1/2 cup (60g) finely chopped celery
  • full bodied red wine 1/2 cup (118ml) full bodied red wine (optional)
  • ground chuck 1 1/4 (570g) lbs ground chuck
  • onion 1/2 cup (60g) finely chopped onion
  • salt and pepper Salt and pepper to taste
  • tomato paste 2 Tbsp tomato paste
  • tomatoes 1 cup (236ml) crushed tomatoes
  • whole milk 1 cup (236ml) whole milk (or low fat milk with a tablespoon of cream)
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How to make it

  1. Heat butter in a large sauté pan on medium high.
  2. Add the finely chopped onion, celery, and carrots. Sprinkle a little salt over everything. Cook, stirring occasionally, until golden, about 5 minutes.
  3. Add the tomato paste and stir to combine, cook for another minute or so.2
  4. Add the ground beef to the onions, celery, and carrots, breaking up the meat with a wooden spoon as you add it to the pan. Again, sprinkle a little salt over everything. Cook, stirring occasionally, until cooked through, about 15 minutes.3 Stir in the wine (if using), scraping up any browned bits from the bottom of the pan.
  5. Let this boil down by half. Stir in the tomatoes. Slowly stir in the milk. Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer. Simmer uncovered about 20 minutes.
  6. Add a little water if the sauce ever begins to dry out.
  7. Add salt and pepper to taste.