Bolognese sauces are generally a hearty type of sauce that is comfort food at its best. There are many variations on Bolognese using different meats, so pick the kind or kinds that you like. I also chose to use more red wine and less broth/stock than the traditional method, because I wanted a more robust flavor. I also eliminated the cream, but feel free to add it if you want. When making this sauce, taste during the process and adjust seasonings as you go. This particular Bolognese sauce recipe makes about 2 1/2 quarts, so it can feed a crowd or freeze it for another meal. For a different variation see Slow Cooked Duck Bolognese. Ingredient amounts will serve 8 – 10.
Ingredients
Bolognese Sauce
1 lb. of ground beef
1 lb. of pork
3 tablespoons of olive oil
1 small onion minced
2 medium carrots peeled and minced
1 large celery stick minced
4 garlic cloves crushed through a garlic press
2 tablespoons of dried thyme
2 tablespoons of dried oregano
2 tablespoons of Italian seasoning
2 tablespoons of Kosher salt
1 tablespoon of garlic granules or powder
3 cups of dry red wine
1 cup of beef broth
2 – 28 oz. cans of crushed tomatoes
1 – 6 oz. can of tomato paste
Pasta
1 – 16 oz. container of linguini, fettuccini or pappardelle pasta
2 tablespoons of Kosher salt
Garnish
Fresh grated parmesan cheese, Romano cheese or ricotta salata
Technique
In a large pot add olive oil, onion, carrots and celery and sauté over medium high heat until vegetables are soft. Add garlic and seasonings, and salt and sauté until fragrant about 1 minute. Add meat and sauté until done, breaking up any large pieces of meat. Add red wine and reduce for about 5 minutes. Add broth, crushed tomatoes and tomato paste. Bring to a boil and reduce heat to low and simmer for about 2 hours stirring occasionally. Taste half way through and adjust seasoning and add more red wine if needed. During the last 20 minutes of the cooking process, cook pasta per package directions. Drain pasta and plate individually if you aren’t going to use all of the sauce or family style if you intend to use all of the sauce. Toss well and garnish with fresh grated parmesan cheese, Romano cheese or ricotta salata.
Suggested Beverage
Try Allegrini Palazzo Della Torre Veronese (Italy), Podere del Guiggiolo Corte alla Flora (Italy), Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA) or Joel Gott Cabernet Sauvignon (California),
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