This Authentic Bolognese Sauce is adapted from Marcella Hazan for the Instant Precision Dutch Oven. Done in a fraction of the time this has the same depth of flavor as if you had cooked it on your stovetop all day long! Minimal pantry staple ingredients come together to make an amazing sauce that is unlike any other.
Set the Instant Precision Dutch Oven to sear/saute. Adjust the time to 35-minutes.
Once preheated added the butter and allow to melt. Add the olive oil to the pan, and then follow with the onions. Saute until translucent.
Next add the celery and carrots then cook for two minutes.
Add in the ground beef, salt, and pepper. Cook until no longer pink.
Pour the milk and add the nutmeg. Cook until the milk has evaporated.
Pour in the white wine and cook until evaporated.
Add in the crushed San Marzano tomatoes. Season with salt and pepper to taste. Stir this all together.
Cook on manual mode 2 at 250-degrees for one-hour. Stir every 15-minutes. Taste and adjust the seasoning if needed.
Serve immediately, or store in an airtight container for up to three days. Can be frozen for up to three months, and then thawed in the refrigerator.
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Notes
The wine can be omitted, but the ragu will not taste quite the same. This Authentic Bolognese Sauce needs to be completed the same day. It can be made up to three days in advance, or frozen once it has cooled for later.When preparing the vegetables you can make them small and fine or a little bigger depending on your preference. If you need to "hide" the vegetables for picky eaters then shred them so you still have that great flavor.This is a pure Bolognese recipe, but you can vary it by adding diced bacon or pancetta before sauteeing the onions. Some like to add a dash of Worcestershire sauce or a bay leaf for different flavors.