Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.
It is a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs. Bolognese sauce it typically served with a wide noodle like paparadelle, fettucini or even used to fill lasagna.
Personally, I don’t eat veal and don’t condone the method used to raise it. You can decide what is right for you.
Bolognese is one of my favorite sauces!
- 1/2 cup EVOO
- 1 large onion, minced diced
- 1 large carrot, diced
- 2 spears celery, diced
- 8 large garlic cloves, minced
- pinch chili flake
- 4 tbs tomato paste
- 1/2 pound ground chuck
- 1/2 pound ground pork
- 1/2 pound ground brisket or short ribs
- 1/2 cup cabernet sauvignon
- 1 large can of plum tomatoes and their juice
- small bunch of rosemary and thyme leaves, finely minced or whole wrapped in cheesecloth (sachet)
- kosher salt and black pepper to taste
- 1/4 half n half or cream
- 1/4 cup grated parmesan cheese ( my spin! )
- In large dutch oven over medium-high heat add oil and vegetables except garlic , saute for 15 minutes
- Add garlic, stir for a minute then add tomato paste, cook stirring often until paste starts to stick to the bottom.
- Add wine, and scrape up the fond or “stuck to the bottom stuff”, cook for one minute then add meat.
- Add herbs and cook meat for about 20 minutes stirring often, add tomatoes, chili flakes and season with salt and pepper, taste it to make sure it has enough seasoning. If not, adjust.
- Add half and half or cream, and cheese reduce heat to low, cover and simmer for 30 minutes, uncover, and cook an additional 20 minutes to make sure it’s thick.
- Serve over your favorite pasta.