Bolognese sauce

Bolognese Sauce over Pappardelle Pasta

Bolognese is such a thick and hearty sauce it is perfect for winter or rainy fall days. This particular recipe is amazing because of the variety of meats that go into the sauce. The combination of beef, pork and veal gives you a little bit of varying flavor. It is a great sauce to freeze in small batches and thaw as needed.

 

Ingredients:

1½ pounds ground beef

1 pound ground pork

1 pound ground veal

1 pound hot Italian sausage, removed from casing

2 cups finely diced yellow onion

1 cup finely diced celery

1 cup finely diced carrot

5 tablespoons extra-virgin olive oil

½ cup sliced garlic cloves

2 teaspoons dried oregano

1½ tablespoons dried basil

3 cups red wine

2 (28-ounce each) cans whole tomatoes, with their liquid

1 (28-ounce) can pureed tomatoes

¾ cup grated Parmesan cheese

Salt & pepper, to taste

1 tablespoon granulated sugar (if needed, to adjust acidity)

2 pounds Pappardelle pasta

1 tablespoon kosher salt

 

Instructions:

Heat a sauté pan over medium-high heat. Cook the beef, pork, veal and sausages in small batches in the sauté pan. After each batch is browned, set it aside in a large bowl.

Heat a separate large sauté pan over medium heat, add the olive oil and heat through.  Sauté the finely diced sweet onion, celery, and carrots in olive oil until very soft and slightly light brown. Stir in the garlic, oregano and basil, and continue to sauté 3 to 5 minutes. Add the red wine and reduce until the vegetables are almost dry.

Transfer the vegetables to a large thick bottom saucepot. Stir in the sautéed meat. Add the cans of tomatoes with their liquid and 1 cup of water, stirring to combine.

Cook over medium to medium-low heat for 4 to 6 hours and stir frequently so that it does not burn.

When done cooking, stir in the Parmesan cheese. Season to taste with salt and pepper. The sauce may need a little sugar to adjust the acidity.

Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Ladle in the enough of the Bolognese to coat the pasta.

To serve: Scoop pasta into warmed bowls and serve. Any leftover sauce can be frozen in sealed bags and stored until next use.

 

Note: The sauce can be made ahead of time and refrigerated or frozen until ready to use.

 

Serves 8.

Bolognese over pappardelle

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