Bolognese Sauce
eatoplan
December 2, 2024
- Brown the Meat:
- Heat olive oil over medium-high heat in a large, heavy Dutch oven or stock pot.
- Add the ground veal, cooking in batches to avoid overcrowding. Brown the meat thoroughly, then remove it with a slotted spoon and transfer to a large bowl.
- Drain all but 2 tablespoons of the fat. Add the ground beef to the pot, browning it and removing it with a slotted spoon once cooked. Add it to the bowl with the veal.
- Drain all but 2 tablespoons of fat, then add the ground pork. Brown the pork and remove it with a slotted spoon. Add it to the meat mixture.
- Drain all the fat, then brown the sausage in the remaining fat. Once browned, remove the sausage and add it to the meat mixture.
- Cook the Vegetables:
- Without draining the fat, add the diced onions and carrots to the pot. Cook, stirring occasionally, until the onions are soft and translucent.
- Add garlic and oregano, cooking for another 1-2 minutes until fragrant.
- Deglaze the Pot:
- Pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine cook down for about 2-3 minutes.
- Combine the Meat and Sauce:
- Add the meat mixture back into the pot with the vegetables, stirring to combine.
- Add all four cans of tomatoes, stirring thoroughly.
- Stir in the parsley, basil, sugar, salt, and pepper.
- Simmer:
- Reduce the heat to low and let the sauce simmer for 2-3 hours, stirring occasionally.
- Before serving, taste the sauce and adjust the seasoning, adding more sugar, salt, or pepper as needed.
Reviews
Ingredients:
Adjust Servings
| 2tablespoons olive oil | |
| 1lb ground veal | |
| 1lb ground beef | |
| 1lb ground pork | |
| 1lb sausage sweet, italian | |
| 2medium vidalia onions diced, sweet | |
| 1cup carrots diced, finely | |
| 5 garlic cloves minced | |
| 4tablespoons oregano fresh, chopped | |
| 1cup red wine (I used DaVinci Chianti) | |
| 56ounce canned tomatoes fire roasted, crushed, canned, (You can use regular but try to use if available) | |
| 56ounce tomatoes pureed, canned | |
| 3tablespoons parsley fresh, chopped | |
| 3tablespoons basil fresh, chopped | |
| 3teaspoons granulated sugar | |
| 12servings salt and pepper to taste |
Directions
1.
Brown the Meat
1. Heat olive oil over medium-high heat in a large, heavy Dutch oven or stock pot. | 2. Add the ground veal, cooking in batches to avoid overcrowding. Brown the meat thoroughly, then remove it with a slotted spoon and transfer to a large bowl. | 3. Drain all but 2 tablespoons of the fat. Add the ground beef to the pot, browning it and removing it with a slotted spoon once cooked. Add it to the bowl with the veal. | 4. Drain all but 2 tablespoons of fat, then add the ground pork. Brown the pork and remove it with a slotted spoon. Add it to the meat mixture. | 5. Drain all the fat, then brown the sausage in the remaining fat. Once browned, remove the sausage and add it to the meat mixture.
Mark as complete
2.
Cook the Vegetables
1. Without draining the fat, add the diced onions and carrots to the pot. Cook, stirring occasionally, until the onions are soft and translucent. | 2. Add garlic and oregano, cooking for another 1-2 minutes until fragrant.
Mark as complete
3.
Deglaze the Pot
Pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine cook down for about 2-3 minutes.
Mark as complete
4.
Combine the Meat and Sauce
1. Add the meat mixture back into the pot with the vegetables, stirring to combine. | 2. Add all four cans of tomatoes, stirring thoroughly. | 3. Stir in the parsley, basil, sugar, salt, and pepper.
Mark as complete
5.
Simmer
1. Reduce the heat to low and let the sauce simmer for 2-3 hours, stirring occasionally. | 2. Before serving, taste the sauce and adjust the seasoning, adding more sugar, salt, or pepper as needed.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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