Cole Cooks: Bolognese Sauce Recipe
This is our recipe for Bolognese Sauce. I did a whole post on how I developed my Bolognese Sauce Recipe. This is something I have developed over many years based on my experiences with the real thing in Italy. As discussed in the introduction article, this my not be totally authentic, but I feel it is close. Most importantly, friends and family love my Bolognese Sauce Recipe.
Bolognese Sauce
This is my recipe for a more traditional Bolognese Sauce like you would find in Italy
Ingredients
- 2 oz pancetta minced bacon can be substitute
- 2 carrots
- 2 stalks celery
- 1 onion
- 6 cloves garlic
- 3 lbs veal/pork/beef about 1 pound each
- 2 cups milk
- 2 teaspoons sugar
- 1 cup white wine
- 2 28 oz can whole tomatoes
- 1 6 ounce can tomato paste
- 2 tsp salt
- 2 tsp pepper
- 2 tsp oregano optional
- 2 tsp basil optional
- 2 tsp Paul Prudhomme’s Meat Magic optional
- ¼ tsp nutmeg
- ½ cup cream
Instructions
- Chop pancetta. Put carrots, celery, onion and garlic in food processor and mince. Cook pancetta and vegetable mixture in olive oil and cook until softened, about 5 minutes.
- Add meat slowly and start to brown, add 1 cup milk and fully brown meat. Add the other cup milk and sugar
- Simmer 20 minutes to reduce liquid
- Add wine and simmer 20-30 minutes to reduce liquid
- Add remaining ingredients except for cream and simmer VERY low for 4 hours
- Add ½ cup heavy cream, stir and serve over noodles (preferably pappardelle, fettuccine, or tagliatelle) topped with freshly grated Parmigiana Reggiano or use to make lasagna.
Notes
Half this batch can make a full lasagna
Cole Cooks: Italian Bolognese Sauce
Italian Bolognese Sauce is probably my favorite pasta sauce. I have tried the real thing in Italy and, on very rare occasions, at restaurants in the United States. Unfortunately, what generally passes for bolognese sauce in America is simply plain old meat sauce. Over the years I have developed my own Bolognese Sauce recipe and […]
This recipe was inspired by the book Pasta Tecnica published in 1982 by Pasquale Bruno. It was adjusted using suggestions in the cookbook
Essentials of Classic Italian Cooking (Hardcover)–by Marcella Hazan [1992 Edition]
For the full article on Bolognese Sauce go here.
For using this Bolognese Sauce Recipe to make Lasagna go here.
Cole Cooks: Lasagna Bolognese and Béchamel Sauce
Lasagna is one of those dishes that has many different variations. Fun Diego Family has at least four versions of Lasagna we make. The best lasagna I have ever had was in Italy and it combined bolognese and béchamel Sauce. I have found several recipes, for this type of lasagna, my favorite being in our […]
