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Le Chaudron recipe
Sauce Bolognaise traditionnelle
Traditional Bolognese meat sauce
⏱ 180 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)ground beef
300 g (11 oz)ground pork
200 g (7 oz)diced pancetta
3carrots, finely diced
3 stalkscelery, finely diced
2yellow onions, thinly sliced
1 kg (2.2 lb)tomatoes, peeled and chopped
200 ml (¾ cup)full-bodied red wine
200 ml (¾ cup)whole milk
2 tbsptomato paste
1bouquet garnithyme, bay leaf
1 tspgrated nutmeg
5 tbspextra-virgin olive oil
- 500 g (18 oz) ground beef
- 300 g (11 oz) ground pork
- 200 g (7 oz) diced pancetta
- 3 carrots, finely diced
- 3 stalks celery, finely diced
- 2 yellow onions, thinly sliced
- 1 kg (2.2 lb) tomatoes, peeled and chopped
- 200 ml (¾ cup) full-bodied red wine
- 200 ml (¾ cup) whole milk
- 2 tbsp tomato paste
- 1 bouquet garni thyme, bay leaf
- 1 tsp grated nutmeg
- 5 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the carrots, celery and onions into even 5 mm (¼ in) dice.
- Cook the vegetables with the olive oil and pancetta in a Dutch oven for 15 minutes until lightly caramelized.
- Add the ground meat and brown it over high heat for 10 minutes, stirring.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and reduce by half over high heat.
- Add the tomatoes, bouquet garni, nutmeg and milk, cover and cook over very low heat for 2 hours.
- Stir regularly, then taste, adjust the seasoning and serve with fresh pasta.
- Keeps up to 1 week in a sterilized jar in the fridge.
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