You need a lot of time to make a proper Bolognese sauce, as it is best left to simmer for around 3-4 hours. As a result, this is a perfect Sunday sauce – leaving it to simmer all day and fill the house with good aroma:) What sets a Bolognese apart from other meat sauces is the sofritto (onion, celery and carrot) and the addition of milk or cream. You can use wine here two ways – deglaze the vegetables before you add the meat, or deglaze the meat before you add tomato. I have done it both ways, but this recipe will be incorporating the wine with the meat. This portion should make a double batch for a family of 5-6. We use half, and then freeze the other for a day we don’t feel like cooking. Always serve with a great loaf of bread and pasta.
You will need:
- 3-4 Tbs olive oil
- 1-2 cloves garlic
- 1 cup small onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt, 3-4 tsp (divided)
- Black pepper, 1 tsp
- 1 bay leaf
- Fresh basil (7-8 leaves)
- 1 pounds ground beef (85 or 90% lean)
- 1 lb ground sweet Italian sausage
- 1 cup dry red wine
- 1 quart or large can (28 oz) peeled tomatoes (I prefer Cento San Marzano)
- 1 quart or large can (28 oz) crushed tomatoes
- 1/2 cup milk or cream
- 1 pound wide pasta – Pappardelle or Tagliatelle
- ¼ cup grated Pecorino Romano Cheese
- In a large stock pot, heat olive oil over medium heat. Saute onion and garlic for 5 minutes until softened. Add celery and carrot, sprinkle 1 tsp of salt and saute for an additional 4-5 minutes.
- Add meat and break up with a wooden spoon, stir and mix the sofritto (onion, celery, carrots) until browned. Season with another tsp of salt. Add red wine and cooked until it is reduced and the liquid is mostly evaporated (around 7 -8 minutes).
- Add tomatoes, breaking them up and incorporating them into the mixture. Add remaining salt, pepper, and bay leaf. Fill one of the tomato cans with water (getting all of the tomato juice mixed in) and add to the pot. Fill the other tomato can with water and set aside, in case you need to add more liquid to the pot later on.
- Reduce and simmer the sauce for 3 and 1/2 hours. The goal is that the water should be almost evaporated and the sauce should be thick* (use extra water if needed as it simmers) or if it is too liquid, add some tomato paste to thicken it up. After 3 and 1/2 hours, add the fresh basil on top and stir into the sauce.
- In another pot, heat salted water and cook your pasta until al dente. Before you strain it, reserve one cup of pasta water and set aside.
- After four hours, your sauce should be thick enough that when you move the wooden spoon across the bottom of the pot, you should see it the bottom. Taste the sauce and add more salt, if needed.
- To finish, add 1/2 cup of milk or cream, and cook for several more minutes.
- Using a clean large sauce pan, heat it over medium-high heat. Add half of the portion of Bolognese sauce and cooked pasta and incorporate. Add 1/2 cup pasta reserve water and work it through – add more if needed. Incorporate the Pecorino Romano cheese and serve.