Bolognese Sauce
This is my Bolognese sauce. I make this so often it’s ridiculous. It’s a fan favorite in our house. This always solves that- package of ground beef in the fridge and no idea what to do with it-problem. We make it all the time. I like to use lean ground beef, so I don’t have to drain off the fat, plus a little fat is not a bad thing. It adds so much flavor to the sauce. I also add red wine to my sauce. If you don’t have red, use white. If don’t have any wine on hand, don’t use any! I have made this with red wine, white wine, and no wine-still delicious. But, please use a wine you would drink, and one that isn’t too sweet.
There are lots of versions of this sauce floating around. Some use carrots, and other veggies. Mine is plain and simple. Just garlic, onion, meat, wine, tomatoes, salt & pepper and fresh basil. We like it that way.
I used spaghetti here, because it’s classic. Use whatever kind of pasta you like or have on hand. I will say that if you can find one “rigate”- meaning with ridges, that would be ideal. In fact, I used spaghetti rigate. The reason is because those ridges hold the sauce, and believe me you really want that sauce! Rigatoni works, orecchiette also are amazing with this!
This sauce does take an hour to cook. You’ll need at least that amount of time for the flavors to get happy. If you have more time, I’d even go for two hours. It just makes it better. It’s worth it-I promise!
You know what I’m going to do here right? This recipe uses a pound and a half of meat. Yes, its a lot. Make the sauce. Use as much as you want, for one pound of pasta, and freeze the rest. Make it once, have it for another dinner. You’ll thank me.
Don’t forget to serve this with some good quality bread. You’ll need something to scoop up the sauce in your plate. We never have leftovers with this recipe!
This is also the base for my lasagna recipe which I hope to get to you guys sometime in the near future!
Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 4 cloves garlic chopped
- 1 1/2 pounds lean ground beef
- 48 ounce tomatoes pureed or chopped
- 2 cups tomato water water (from the tomato can)
- Parmesan cheese for toppping
- 4-6 fresh basil leaves torn
- 1 cup red wine
- salt & pepper
Instructions
- Chop onions and garlic
- In large saucepan heat olive oil over medium heat and saute garlic and onion.
- When the onion is translucent, add the ground beef and salt & pepper. Saute until the ground beef is almost cooked through.
- When the ground beef is almost cooked, add the wine and cook for about 10 minutes
- Add the tomatoes. Refill the tomato containers with 1 cup each of water and swirl around to get all the residual tomato juice and add to the sauce. Add the torn basil.
- Bring the sauce to a boil and reduce the heat to a medium simmer. It should be at a constant bubble.
- Cook for at least one hour, longer if possible. Don't forget to stir occasionally so the sauce does't burn.
- Taste for seasoning. Serve over hot cooked pasta. Top with grated Parmesan cheese.
