Follow/Be a Fan

Follow

Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!

 

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

 

 

or Use Key Words to Search this Site

Eggplant Lasagna

Lemon Cake from Capri

Cacio e Pepe

Learn to Make Arancini

 

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Entries in bolognese (1)

Sunday
Feb242008

Bolognese Sauce

Ask ten Italian cooks for their Bolognese recipes, and you will get ten different recipes. Similar, but different. Some add milk, some don't. Some use a combination of meats, some use only beef. It goes on and on. I've made a lot of meat sauces, but this is my favorite. I have to say, though, I really don't measure anything, so it's a little different every time. But that's the fun of it. The basic technique is the same, though. You begin with a soffritto (aromatic vegetables), cook that until it's soft, add your meat, then add some wine, let that cook off, add your tomato and broth and seasonings. Let all that cook low and slow for a very, very long time. This is the basic recipe.

Bolognese Sauce

for a printable recipe, click here

Ingredients:

  • 1 pound ground beef
  • 1 pound ground pork
  • olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic
  • 1 cup red wine
  • 3 cups beef broth
  • 1 (15 oz) can of tomato puree or crushed tomatoes
  • 2 bay leaves
  • fresh thyme
  • 1 pound pasta

Instructions:

In a heavy pot, brown the meats. Remove the meat, drain the fat.  Do not wipe the pot.

In the same pot, add some olive oil and add the onion, carrot, celery. Let that cook slowly, for about 10 minutes. Add the garlic and cook for a couple of minutes. Add your meat back in. Turn up the heat a little. Add the red wine and let the liquid cook off. Add the beef broth and then the tomatoes and herbs. Turn the heat to low and let this simmer, uncovered for at least a couple of hours. The longer the better. If it gets too dry, just add a half cup of water and keep cooking, letting the liquid cook off. Taste and salt and pepper as you like it.
Serve over pasta.

Yes, I grind my own meat. I know exactly what's in it that way. The KitchenAid grinder attachment works great. I couldn't do a lot of things without that KitchenAid mixer.  It's a wonder.  This is the one I have and I love it.

 

 

 


 

 

Favorite Pot used: Le Creuset Bouillabaisse Pot
KitchenAid Mixer: Professional 600 Series Bowl Lift Stand Mixer