We learned to make this simple sauce in the heart of Italy at a Florentine cooking class. We were shocked to know that a traditional bolognese sauce doesn't actually have much tomato in it. Instead, it gets its rich, red color from a bit of tomato paste and some good Italian red wine. Simple ingredients slow simmered for hours, make for incredible depth in this ultimate comfort food. Served with fresh bread on top of high quality pasta, it really doesn't get much better than this. Plus, your house smells amazing for hours on end as this delicious sauce simmers away.

0 servings
Heat stock pot over medium high heat.
Finely chop soffritto ingredients (carrot, celery, onion).
Add olive oil to hot pot. A really good DOP Italian olive oil makes a big flavor difference here.
Add soffritto (carrot, celery, onion) to pot and oil and cook stirring occasionally for 5-10 minutes. If too much browning occurs, add a little stock to slow browning.
Add meat mixture, and increase heat. Brown the meat, stirring and breaking it up occasionally. We like to use about 1 lb of ground beef, and .5 lb of ground pork.
Once browned, add wine, and cook stirring frequently for 3-5 minutes, or until alcohol smell dissipates.
Reduce heat to low, and stir in tomato paste.
From this point on, it's a matter of feel and taste. Continue simmering the bolognese for 3-5 hours (or longer) uncovered. If the sauce dries out, add a bit of stock to keep it wet, but don't drown the meat mixture in stock. As time passes and the sauce simmers, the flavors will meld into a wonderful, deep, flavor filled sauce. Be careful not to add salt until just prior to serving, as the sauce will pick up salt from the stock throughout cooking.
Serve over your favorite pasta. We like it with a pappardelle, as the long, wide noodles really soak up the sauce.
Ingredients
Directions
Heat stock pot over medium high heat.
Finely chop soffritto ingredients (carrot, celery, onion).
Add olive oil to hot pot. A really good DOP Italian olive oil makes a big flavor difference here.
Add soffritto (carrot, celery, onion) to pot and oil and cook stirring occasionally for 5-10 minutes. If too much browning occurs, add a little stock to slow browning.
Add meat mixture, and increase heat. Brown the meat, stirring and breaking it up occasionally. We like to use about 1 lb of ground beef, and .5 lb of ground pork.
Once browned, add wine, and cook stirring frequently for 3-5 minutes, or until alcohol smell dissipates.
Reduce heat to low, and stir in tomato paste.
From this point on, it's a matter of feel and taste. Continue simmering the bolognese for 3-5 hours (or longer) uncovered. If the sauce dries out, add a bit of stock to keep it wet, but don't drown the meat mixture in stock. As time passes and the sauce simmers, the flavors will meld into a wonderful, deep, flavor filled sauce. Be careful not to add salt until just prior to serving, as the sauce will pick up salt from the stock throughout cooking.
Serve over your favorite pasta. We like it with a pappardelle, as the long, wide noodles really soak up the sauce.