Bolognese Sauce
Bolognese Sauce is a sauce that serves 6. For $6.19 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains about 58g of protein, 62g of fat, and a total of 1079 calories. This recipe is liked by 2758 foodies and cooks. If you have pancetta, garlic cloves, parmigiano reggiano cheese, and a few other ingredients on hand, you can make it. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 98%, this dish is excellent. Similar recipes include Ragù alla bolognese (Bolognese Sauce), Bolognese Sauce (ragu Bolognese), and Bolognese Sauce.
Servings: 6
Ingredients:
2 bay leaves
2 (28 ounce) cans whole tomatoes, passed through a food mill*
2 carrots, peeled and finely diced
1 celery stalk, finely diced
1 cup dry red wine
1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
1 bunch fresh thyme, tied together with kitchen string
5 garlic cloves, minced
1 1/4 pounds ground beef
1 1/4 pounds ground pork
Kosher salt and freshly ground pepper, to taste
1 cup milk
2 tablespoons olive oil, divded
4 ounces pancetta or bacon, sliced
1 Parmigiano-Reggiano cheese rind
Grated Parmigiano-Reggiano cheese for serving
1/3 cup (3 oz) tomato paste
1 yellow onion, finely diced
Equipment:
dutch oven
paper towels
slow cooker
Cooking instruction summary:
In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper. Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.
Step by step:
1. In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat.
2. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes.
3. Transfer the meat to a paper towel-lined plate.
4. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes.
5. Transfer to the paper towel-lined plate.Reduce the heat to medium and add the remaining tablespoon of olive oil.
6. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes.
7. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes.
8. Add the wine and simmer until almost evaporated, about 5 minutes.
9. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined.
10. Add in the meats and season with salt and pepper. Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary.
11. Serve with pasta and grated cheese.
Nutrition Information:
covered percent of daily need
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