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Martha Stewart-Inspired Bolognese Sauce

Close-up of Martha Stewart-Inspired Bolognese Sauce showing its texture
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A rich, slow-simmered meat sauce inspired by Martha Stewart’s classic home-cooking style, with tender ground beef, sweet vegetables, and a splash of milk for a velvety finish. The long, gentle simmer builds deep flavor, and the sauce clings beautifully to pasta. This is an original adaptation, not her verified recipe.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion (about 8 ounces/225g), finely chopped
  • 1 medium carrot (about 4 ounces/115g), peeled and finely chopped
  • 1 celery stalk (about 2 ounces/60g), finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 pounds (680g) lean ground beef (90% lean)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup (240ml) whole milk
  • 1 can (28 ounces/795g) crushed tomatoes
  • 1 cup (240ml) beef broth
  • 1 tablespoon tomato paste
  • 1 dried bay leaf
  • 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) chopped fresh flat-leaf parsley, plus more for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and golden at the edges, 8 to 10 minutes. Do not let the vegetables brown too quickly; reduce the heat if they start to scorch.
  2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the ground beef, 1 teaspoon salt, pepper, and nutmeg, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink and just cooked through, 6 to 8 minutes; avoid overcrowding the pot, which would steam the meat instead of browning it.
  3. Pour in the milk and bring to a gentle simmer. Cook, stirring occasionally, until the milk is almost completely absorbed and the meat looks glossy, about 5 minutes. This step tenderizes the meat and removes any raw milk taste.
  4. Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Bring the sauce to a bare simmer, then reduce the heat to low. Cover partially and cook, stirring every 15 to 20 minutes, until thick and rich, about 1 hour and 15 minutes. If the sauce begins to stick, add a splash of broth or water.
  5. Remove the bay leaf and discard. Stir in the Parmesan and parsley. Taste and adjust seasoning with additional salt and pepper. The sauce should be thick enough to coat the back of a spoon; if it is too loose, simmer uncovered for 5 to 10 minutes longer.
  6. Serve hot over cooked pasta, polenta, or crusty bread, with extra Parmesan and parsley passed at the table.

Notes

Cool leftover sauce completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until heated through, about 10 minutes. The sauce can be made up to 2 days ahead and refrigerated; the flavor improves after a day.

Nutrition

Keywords: Bolognese sauce, Martha Stewart Bolognese, meat sauce for pasta, homemade Bolognese, ground beef pasta sauce, slow-simmered tomato sauce, Italian-American meat sauce, classic Bolognese, easy Bolognese recipe, dinner

Find it online: https://marthadishes.com/martha-stewart-bolognese-sauce-recipe/