Gilly’s Beautiful Bodacious Bolognese Sauce
As with many of my recipes, I start by reading classic recipes and the recipes of my favorite chefs. I am often fascinated with a dish’s history – how and why it came to be.
Then I built my recipe, and I couldn’t be more pleased with the flavors I coaxed out with this one. It is closer to the classic Italian recipes, and I did not add water or stock because why dilute these rich flavors?
Classic and delicious, this recipe yields about 2 quarts – perfect for saving or freezing.
Gilly’s Beautiful Bodacious Bolognese Sauce
As with many of my recipes, I start by reading classic recipes and the recipes of my favorite chefs. I am often fascinated with a dish's history – how and why it came to be. Then I built my recipe, and I couldn't be more pleased with the flavors I coaxed out with this one. It is closer to the classic Italian recipes, and I did not add water or stock because why dilute these rich flavors?Classic and delicious, this recipe yields about 2 quarts – perfect for saving or freezing.
Equipment
- Large Dutch Oven With Lid
- Sharp knife
- Food Processor
- Wooden utensil
Ingredients
- 2 tbsp good olive oil
- 1 tsp salt and fresh ground pepper to taste
- 1 lb ground meat – beef, lamb, veal – 1/3 lb ea. (I used beef only)
- 2 28 oz. cans organic fire roasted diced tomatoes Cento from Italy is the best
- 2 tbsp tomato paste
- 2 large carrots
- 2 stalks celery
- 1 yellow onion chop med, then use food processor
- 3 cloves fresh garlic chopped fine
- 1 tbsp fresh Italian parsley de-stemmed, chopped fine
- 1-2 tsp oregano
- 1-2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 1/2 cup finely grated parmigiano-reggiano cheese
Pasta
- 1 lb pasta – I use Rustichella Italian pasta (no sugar or preservatives)
Instructions
- Rest meat for 20 minutes at room temperature
- Roughly chop mirepoix (onion, carrot, celery), add to food processor separately, chop fine
- On medium heat, add the olive oil and mirepoix and cook approx. 10 minutes until the onions become soft and the flavors are released
- Salt and pepper the meat, move mirepoix to the side, and add your meat. cook until entirely brown (no pink), add the garlic, red pepper flakes, and spices
- Continue to cook for 2-3 more minutes to combine the flavors – take a small taste now before adding the sauce to check your flavors
- Add the cans of tomatoes, tomato paste, and Worcestershire sauce. Bring sauce to a boil, then reduce to a simmer for 2-3 hours. – stirring occasionally
- During the last 30 minutes – check your seasoning and add the Parmigiano-Reggiano cheese
Pasta
- During the final 15 minutes, begin boiling your pasta water so the pasta and the sauce will be ready about the same time
Serving
- Garnish with more fresh parsley and grated parmesan
Notes
Classic and delicious, this recipe yields about 2 quarts – perfect for saving or freezing.
PURCHASE NOTES: These are a few of my favorite things
Nutrition
Calories: 387kcal
Tried this recipe?Let us know how it was!
