For those who don’t know, I was born and raised in Bologna until I was 30, so I’ve tried quite a few BOLOGNESE SAUCES 😉
Every family, as you can imagine, believes they make the best sauce, everyone has their own ‘original’ recipe, and it’s normal for it to be that way! What I can tell you is that, after doing some research online, I found that the recipe my grandmother used to make is actually practically identical to the one filed at the Chamber of Commerce of Bologna.
Here I will show you the few and simple steps (and the complete VIDEO!) to make an amazing sauce; the process itself is very simple, you just need to set aside some time to devote to slow cooking, stirring it occasionally.
It will take you about four hours in total to make the Bolognese sauce recipe, but the result will be guaranteed. Follow me!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the BOLOGNESE SAUCE
- 1.3 lbs ground beef
- 0.44 lbs pancetta (bacon)
- 3/4 cup celery
- 3/4 cup carrots (net of waste)
- 1 yellow onion (about 70-80 g)
- 17.6 oz tomato pulp
- 2 cups water (+ additional during cooking)
- 1 tablespoon tomato paste
- to taste salt
- 1 glass dry white wine (of good quality)
Tools for the BOLOGNESE SAUCE
- saucepan about 8 inches
Steps to prepare the BOLOGNESE SAUCE
1. First, chop and mince as finely as possible the celery, carrots, and onion with a sharp knife or, if you have it, a mezzaluna.
2. First, cut into chunks, then finely chop the bacon as finely as possible.
3. Heat a saucepan about 8 inches in diameter (or a pot with slightly high edges), then add the bacon; break it apart well with a wooden spoon and let it cook on medium-high heat for about 4 minutes so it releases its own fat, so you will not need to add oil.
At this point, you can add the chopped vegetables and let them wilt for five minutes, stirring often.
4. Add the ground beef, increase the heat to maximum, and cook for about ten minutes until the juices from the meat are completely evaporated.
It’s time to add the salt, just a LITTLE because you will adjust later..
N.B. Please, all these steps must be done while staying at the stove, stirring very often, otherwise, you risk burning the vegetables.
At this point, you can add the wine; let it evaporate completely, still on high heat.
5. Add the tomato paste, the tomato pulp, and all the water (room temperature is fine) and stir well to mix all the ingredients.
Bring back to a boil, add another pinch of salt, then lower the heat to minimum and cover with the lid (not completely).
6. To get the perfect sauce, it should cook for three hours. During this time, you do not need to stir often; I usually check every half hour to see if it’s necessary to add a little water.
Shortly before the end of the three hours, taste and decide if it’s necessary to add a little more salt.
Your BOLOGNESE SAUCE is ready!
I usually add a drizzle of raw oil at the end of cooking, but it’s absolutely optional, as is the pepper 😉
Tips and Storage
I don’t think you need suggestions on what you can dress with Bolognese sauce; or rather, besides the classic lasagna, tagliatelle, and gnocchi, I recommend stuffed pasta like tortelloni (even those stuffed with pumpkin!), ravioli, cannelloni..
P.S. You absolutely cannot miss the chance to toast some good bread and make fabulous crostini..EXCEPTIONAL!
Bolognese sauce keeps in the fridge for a couple of days, or you can freeze it safely.
Bolognese sauce keeps in the fridge for a couple of days, or you can freeze it safely.
Here is HERE the recipe for my RICOTTA GNOCCHI, fabulous with Bolognese sauce and very quick to prepare.
