Bolognese with Béchamel Sauce
Rich bolognese meets silky béchamel in this cozy, slow-simmered pasta sauce. Perfect for weekend cooking, entertaining, or make-ahead meals.
Equipment
- large saucepan, or dutch oven
Ingredients
- 4 ounces pancetta, diced
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 16 ounces ground meatloaf mix, (A blend of beef, veal, pork. See note below.)
- ½ teaspoon kosher salt, plus more to taste
- 1 cup dry white wine
- 8 ounces passata, (tomato puree)
- 2 tablespoons tomato paste, (double concentrate)
- 2 pinches ground nutmeg, divided
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1½ cups beef broth, plus more, as needed
- 1½ tablespoons unsalted butter
- 1½ tablespoons all purpose flour
- 1½ cup milk, warmed (2% or whole)
Instructions
- Add pancetta to a large, heavy-bottomed sauce pot. Cook over medium heat until the pancetta has rendered (about 8 minutes). Add the onion, carrot, celery, and garlic; turn the heat down to medium-low. Cook until the vegetables have softened without browning, stirring frequently (about 10-12 minutes).
- Turn the heat back up to medium; add the ground meat. Season with kosher salt. Brown the meat for about 8 to 10 minutes, breaking it up into small bits as it cooks.
- Add the wine and cook for about 12-15 minutes, until much of it has evaporated (there should still be a bit of liquid from the vegetables and meat in the pot). Then stir in the passata, tomato paste, ground nutmeg, and black pepper. Add the beef broth and allow it to come to a simmer. Adjust heat to maintain a gentle simmer, and cook uncovered for an hour. Add additional broth as needed if the mixture becomes too dry.
- After about 40 minutes, melt butter in a small saucepan over medium heat. Whisk in the flour and cook until the scent of raw flour is gone and mixture turns a light golden color. Slowly whisk in the milk until well incorporated. Lower heat to simmer gently for 10 to 15 minutes until thickened into a pourable creamy consistency, stirring frequently. Season with kosher salt, a little black pepper and a pinch of nutmeg.
- After the bolognese has simmered for an hour, stir in the béchamel. Simmer together for another few minutes to marry the sauces. Taste and season as needed.
The sauce should be thick but not dry. If it starts looking tight or clumpy → add a splash of broth. If it’s loose → let it simmer uncovered a bit longer. You’re aiming for rich and spoonable, not stiff.
Notes
- Meatloaf mix – You may substitute the meatloaf mix with 8 ounces each of ground beef & ground pork.
- Make ahead – The sauce can be made 1–2 days in advance and actually gets better.
- Freeze – Cool completely, then freeze for up to 2–3 months.
- Reheat – Warm gently on the stove, adding a splash of broth or milk to loosen as needed.
Nutrition
Calories: 274kcal | Carbohydrates: 10g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 534mg | Potassium: 361mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1389IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg
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