Martha Stewart Bolognese Sauce​

This delicious Bolognese sauce, inspired by Martha Stewart, is the perfect comfort food for any day. Rich and creamy, it’s packed with savory flavors from beef, pork, and pancetta. This simple recipe is easy to make and can be customized with common ingredients for a satisfying, hearty meal.

Recipe Ingredients:

For soffritto

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 ounces pancetta, cut into ¼-inch pieces (⅔ cup)
• ⅔ cup minced yellow onion (½ medium)
• ⅔ cup minced carrot (2 medium)
• ⅔ cup minced celery (1 rib)

For sauce

• 1 pound ground beef, such as chuck or sirloin
• 1 pound ground pork
• 3 tablespoons plus 1 teaspoon tomato paste
• 1 cup dry white wine
• 1 ¼ cups whole milk
• 5 sprigs thyme, tied into a bundle with kitchen twine
• 1 to 2 fresh bay leaves
• 1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill)
• 6 to 7 cups Basic Chicken Stock
• Coarse salt and freshly ground pepper

How To Make Martha Stewart Bolognese Sauce​?

1. Make Soffritto: Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta and cook until golden and fat has rendered, about 2 ½ minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
2. Add Meats: Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook for 1 minute, stirring to intensify sweetness.
3. Add Wine, Milk, Herbs, Tomatoes, and Stock: Pour in wine and cook, stirring to scrape up browned bits from the bottom of the pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup (240ml) milk and cook until reduced by half, about 3 minutes (don’t worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, then pour in tomatoes and 6 cups (1.4L) stock. Season with 1 ½ teaspoons salt and ¼ teaspoon pepper.
4. Simmer Sauce: Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 ½ hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup (240ml) more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining ¼ cup (60ml) milk and season with salt and pepper, as desired.

Recipe Tips:

• Use Fresh Herbs: For the best flavor, make sure to use fresh thyme and bay leaves. They add a depth of taste that dried herbs can’t match.
• Cook the Meat Well: Brown the beef and pork thoroughly to develop a rich, deep flavor. Don’t rush this step!
• Don’t Skip the Soffritto: The onion, carrot, and celery base is key to the sauce’s flavor. Make sure to cook it until it’s golden and fragrant.
• Simmer Slowly: Let the sauce simmer on low heat for 3 to 3 ½ hours. The longer it cooks, the more the flavors will develop.
• Adjust the Stock: If the sauce gets too thick during cooking, add a little more chicken stock to keep it at the right consistency.

How To Store And Reheat Leftovers??

• Refrigerate: Let the leftover Bolognese sauce cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freeze: After cooling, transfer the sauce to a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight, then reheat on the stove over low heat until warmed through.
• Reheat: Preheat your oven to 350°F (175°C). Place the Bolognese sauce in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, stirring halfway through to ensure even heating.

Nutrition Facts

Serving Size: 1 cup (249g)

• Calories: 259
• Total Fat: 14.6g
• Saturated Fat: 4.6g
• Monounsaturated Fat: 6.2g
• Polyunsaturated Fat: 2.1g
• Cholesterol: 54.8mg
• Sodium: 555.3mg
• Potassium: 856.6mg
• Total Carbohydrate: 14.3g
• Dietary Fiber: 3.5g
• Sugars: 8.1g
• Protein: 19.2g

Check out More Recipes:

• Martha Stewart Roast Chicken​
• Martha Stewart Beef Stew​
• Martha Stewart Vegetable Lasagna​
• Martha Stewart Turkey Chili​
• Martha Stewart Meatloaf Recipe​