Best Ever Bolognese Sauce
The recipe Best Ever Bolognese Sauce can be made in roughly 45 minutes. This recipe serves 6. For $3.67 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 53g of protein, 49g of fat, and a total of 968 calories. Head to the store and pick up ground pork, tomato puree, celery, and a few other things to make it today. 24 people have tried and liked this recipe. A couple people really liked this sauce. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is awesome. Try Ragù alla bolognese (Bolognese Sauce), Bolognese Sauce (ragu Bolognese), and Bolognese Sauce for similar recipes.
Servings: 6
Ingredients:
3 bay leaves
2 14-ounce cans beef broth
1/2 cup carrot, chopped
1/2 cup celery
1 cup dry red wine
1 tablespoon fresh thyme, chopped
4 garlic cloves, minced
1 pound ground pork
1 pound ground veal
Olive oil
Freshly grated Parmesan cheese
1 pound uncooked pasta
2 slices thick-cut bacon, diced
1 1/2 cups canned tomato puree
1 cup yellow or white onion, chopped
Equipment:
pot
spatula
Cooking instruction summary:
- Heat oil in heavy large pot over medium-high heat. Add bacon and saut until just beginning to brown (about 5-6 minutes).
- Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
- Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
- Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
- Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.
- Season with salt and pepper.
- Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often. Drain. Transfer to pot with sauce; toss.
- Serve with Parmesan.
Step by step:
1. Heat oil in heavy large pot over medium-high heat.
2. Add bacon and saut until just beginning to brown (about 5-6 minutes).
3. Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
4. Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
5. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
6. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.Season with salt and pepper.Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often.
7. Drain.
8. Transfer to pot with sauce; toss.
9. Serve with Parmesan.
Nutrition Information:
covered percent of daily need
