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Spaghetti Sauce - Bolognese


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Spaghetti Sauce - Bolognese 1 Picture


  • 1 tablespoon unsalted butter $
  • 1 small onion, chopped $
  • 1 celery rib, finely chopped $
  • 1 carrot, finely chopped $
  • 2 pounds lean ground beef $
  • Salt and pepper $
  • Pinch of nutmeg
  • 1 cup whole milk
  • 1 cup white wine $
  • 2 28-oz. cans crushed tomatoes $


Servings 8
Preparation time 30mins
Cooking time 38mins


Step 1

1. Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and sauté until softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg.

2. Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes.

3. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove top, stir and cook until sauce is slightly thickened, about 30 minutes longer.

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