Parmesan bolognese sauce — easy & quick

Preparazione

• 1

  Finely chop the onion, garlic cloves, carrots, and celery. These vegetables form the classic aromatic foundation of an Italian style ragù, bringing sweetness and depth to the final flavor of your Bolognese sauce

• 2

  Heat a drizzle of olive oil in a large pot. Cook the vegetables gently over low heat for about 10 minutes, stirring regularly to prevent browning

• 3

  Add the ground beef and pork. Break the meat apart with a spoon and cook until evenly browned

• 4

  Pour in the white wine and let it evaporate for a couple of minutes. Then add the crushed peeled tomatoes, tomato paste, broth, bay leaf, salt, and pepper. Mix well

• 5

  Reduce to low heat, cover, and simmer for at least 1½ to 2 hours. The longer it cooks, the more flavorful and rich your sauce becomes

• 6

  Before serving, you can add a fresh basil leaf to each plate (optional)

• 7

  How to enjoy it: this Bolognese sauce pairs wonderfully with fresh pasta like tagliatelle, penne, or even spaghetti. It’s also a perfect base for lasagna or gnocchi alla sorrentina. Its generous, slow cooked blend of vegetables and meat makes it truly irresistible

• • For extra creaminess: stir in a spoonful of Galbani Mascarpone at the end of cooking.

  It softens the acidity of the tomatoes and adds a velvety finish.

  • To boost the flavor: add the rind of Galbani Parmigiano Reggiano D.O.P to the pot at the very beginning. It slowly melts and infuses the sauce with deep umami.

  • Make ahead & store: this sauce freezes beautifully or can be kept in sterilized jars.

  When reheated, it tastes even better as the flavors continue to develop.

  • Adjust texture: for a rustic ragù, leave the vegetables in larger chunks; for a smoother sauce, blend briefly with an immersion mixer.