Pasta Bolognese

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr 30 mins
    • Yield
    • 1 sauce pan
    • Difficulty Level

This is a recipe for bolognese pasta sauce, a meat sauce that is a staple in Italian cuisine. It’s one of those sauces that gets better the longer you cook it for. The longer you braise the ground meat the more the flavors melt into each other making it more and more flavorful as it cooks. I actually make it the night before I usually serve it since the flavors get even more delicious as it sits through the night.

Right before you are ready to serve, warm up the bolognese sauce, boil some water and cook the pasta.  Enjoy!

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4 Ratings

Ingredients

  • 6 tbsp extra-virgin olive oil
  • 1 carrot, finely, diced
  • 1 medium onion, diced
  • 1 rib celery, finely diced
  • 1 clove garlic, sliced
  • 2 lbs beef or veal, ground
  • 1/4 lb veal bacon (optional)
  • 1 cup crushed tomatoes (canned)
  • 1 cup beef stock
  • 1 cup dry white wine
  • kosher salt and freshly ground black pepper

Instructions

  • 1. In a heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrots, onions, celery, and garlic and sauté until the onions are translucent about 10 to 15 minutes.
  • 2. Add the bacon (if you are using) and cook until slightly browned, then add the ground meat. Turn the heat up to high, stirring to keep the meat from sticking together until browned.
  • 3. Add the crushed tomatoes, stock, and wine and simmer over medium-low heat for 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
  • 4. When ready to serve, cook pasta according to the directions on the box, add the cooked pasta to the Bolognese and mix, coating the pasta evenly.

Instructions

  • 1. In a heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrots, onions, celery, and garlic and sauté until the onions are translucent about 10 to 15 minutes.
  • 2. Add the bacon (if you are using) and cook until slightly browned, then add the ground meat. Turn the heat up to high, stirring to keep the meat from sticking together until browned.
  • 3. Add the crushed tomatoes, stock, and wine and simmer over medium-low heat for 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
  • 4. When ready to serve, cook pasta according to the directions on the box, add the cooked pasta to the Bolognese and mix, coating the pasta evenly.

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  • Average Rating

    (3.8 / 5)


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