Go Back
–+ servings

Gilly's Beautiful Bodacious Bolognese Sauce

GillyCanCook.com
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
simmer 2 hours
Total Time 2 hours 30 minutes
Course Dinner, Main Course, Pasta
Cuisine Italian
Servings 10 people
Calories 387 kcal

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
Keyword meat, sauce, spaghetti, pasta, classic, Italian, hearty,flavorful
Tried this recipe?Let us know how it was!