Bolognese Sauce

I’m a big fan of pasta and when I’m craving a tomato based sauce, I usually make my simple meat sauce. On my most recent trip to Europe, I ate a few dishes that used bolognese sauce, which I mistakenly thought was very similar to my meat sauce. However, in addition to meat and tomatoes, bolognese sauce also contains carrots, celery and onions, as well as a few other things. These are all things that I like, so I wanted to give it a try.

I’ve mentioned Hilah before, who is a popular YouTube chef. She recently posted this video describing how to make pretty simple bolognese sauce:

I wanted to try her recipe because not only was it simple, but it also left out the usual cream ingredient in favor of putting more cheese on at the end. (It also recommended substituting the red wine with stock if you don’t like cooking with wine. For some reason, I’ve never really been into cooking with wine.) It does take about 2 hours to make, so you need a bit of time. (Not your quick weekday meal) However, it does make a huge amount of sauce that you can reheat very nicely. I used my food processor to chop up the onion, carrot and celery, which not only saved a lot of time but also made them the perfect consistency for the sauce.

I’m happy to say that it turned out really delicious! My boyfriend gave it two enthusiastic thumbs up. Since it takes a bit of effort, I’ll probably save it for weekend pasta meals and leave my meat sauce for the mid-week madness.

I’d recommend watching the YouTube video and her website has a recipe card you can print out. I’ve also pasted the recipe below for convenience, including some of the things I changed.

Ingredients

  • 1 box of your favorite pasta (I used linguine)
  • 1 oz bacon, minced
  • 1 tbsp olive oil
  • 1 large onion, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 1 tbsp garlic, minced
  • 1 lb ground beef (or half beef, half pork)
  • 1 cup red wine or beef stock
  • 4 cups tomato puree
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Cook bacon in olive oil in a heavy bottomed pan over medium heat until well cooked.
  2. Add onions, carrots and celery. Cook about 10-15 minutes, until browned.
  3. Add garlic and cook for about a minute.
  4. Add meat and crumble. Cook for 10 minutes, stirring frequently, until browned.
  5. Add wine or stock and cook until the liquid is reduced by half.
  6. Add tomato puree, oregano, basil, salt and pepper.
  7. Cover and simmer for 1 hour. Make sure to stir occasionally (about every 15 minutes).
  8. Prepare pasta according to box. Drain and serve with sauce.
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