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Before you jump to Traditional Bolognese Spaghetti Sauce recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be smart when you do your grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to go to your house and make a little something from your kitchen. Fill your pantry shelves with wholesome foods. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to traditional bolognese spaghetti sauce recipe. You can cook traditional bolognese spaghetti sauce using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Traditional Bolognese Spaghetti Sauce:

1. You need 2 tbsp olive oil, extra virgin
2. Get 1/4 cup butter
3. Get 4 celery stalks finely diced
4. Use 3 carrots finely diced
5. Use 1 large onion finely diced
6. Take 125 grams bacon or pancetta diced
7. Get 4 garlic cloves very finely diced
8. Prepare 1 cup diced mushrooms
9. Get 1 salt
10. You need 1 fresh ground pepper
11. Get 1 kg lean ground beef
12. Use 1 cup white cooking wine
13. Use 1 1/2 cup milk
14. Get 28 oz can of diced tomatoes (with juice)
15. Provide 1 cup beef stock
16. Provide 156 ml tomato paste
17. Get 1 (Optional) Oregon, Basil, bay leaf

Steps to make Traditional Bolognese Spaghetti Sauce:

1. Heat butter and oil together in large saucepan (medium heat)
2. When butter melts, add onion, carrots, celery, garlic, and pinch of salt. Sauté until tender, stirring often (about 5 minutes)
3. Add the diced mushrooms and bacon/pancetta. Sauté until meat is golden (about 8 minutes)
4. Turn heat to med/high and add beef 1/3 at a time! Stir and break apart the beef between additions. Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it)
5. Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes). Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
6. When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
7. Keeping heat at medium, pour white wine into pan. With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan. Push all the meat around to make sure you've scraped everything off the bottom. When you're finished, the wine will be evaporated (about 2-3) min. Lower heat just a bit and don't let the meat stick again
8. Add milk, diced tomatoes with juices, beef stock, tomato paste, optional herbs, 1 tsp salt, and a healthy dose of freshly ground black pepper.
9. Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while. Trust me… Its worth it.
10. If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water. You want the sauce to reduce until its thick and more oil-like than watery. Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like. Remove from heat and enjoy!

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