AuthorDarrenCategory, , DifficultyBeginner

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.

Yields1 Serving
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

Ingredients
 0.50 cup Good Quality Extra Virgin Olive Oil
 1 Carrot
 1 Stalk of Celery
 1 Onion (White or Yellow)
 3 cups Vegetable Stock
 1.50 lbs Ground Beef (may mix up to 20% pork, veal, lamb, etc.)
 1 cup Good Red Table Wine (We like Chianti or Chianti Classico)
 6 oz Tomato Paste (1 small can)
Equipment
 Stock Pot
 Chef's Knife
 Cutting Board
 Measuring Cups

Directions
1

Heat stock pot over medium high heat.

2

Finely chop soffritto ingredients (carrot, celery, onion).

3

Add olive oil to hot pot. A really good DOP Italian olive oil makes a big flavor difference here.

4

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.

5

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.

6

Once browned, add wine, and cook stirring frequently for 3-5 minutes, or until alcohol smell dissipates.

7

Reduce heat to low, and stir in tomato paste.

8

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.

9

Serve over your favorite pasta. We like it with a pappardelle, as the long, wide noodles really soak up the sauce.

Ingredients

Ingredients
 0.50 cup Good Quality Extra Virgin Olive Oil
 1 Carrot
 1 Stalk of Celery
 1 Onion (White or Yellow)
 3 cups Vegetable Stock
 1.50 lbs Ground Beef (may mix up to 20% pork, veal, lamb, etc.)
 1 cup Good Red Table Wine (We like Chianti or Chianti Classico)
 6 oz Tomato Paste (1 small can)
Equipment
 Stock Pot
 Chef's Knife
 Cutting Board
 Measuring Cups

Directions

Directions
1

Heat stock pot over medium high heat.

2

Finely chop soffritto ingredients (carrot, celery, onion).

3

Add olive oil to hot pot. A really good DOP Italian olive oil makes a big flavor difference here.

4

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.

5

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.

6

Once browned, add wine, and cook stirring frequently for 3-5 minutes, or until alcohol smell dissipates.

7

Reduce heat to low, and stir in tomato paste.

8

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.

9

Serve over your favorite pasta. We like it with a pappardelle, as the long, wide noodles really soak up the sauce.

Sunday Spaghetti Bolognese