The Bolognese Sauce is the classic meat sauce, the most convenient to freeze and always have on hand for unexpected guests. Everyone prepares it in their own way, here’s my simple recipe in Bolognese style. Delicious.
For the registered recipe of Bolognese sauce, see here.
For a white version, just don’t add the tomato or read here. The slow and prolonged cooking in a pan melts the naturally present fat and results in a creamy and enveloping Bolognese sauce. Perfect for dressing: pasta, gnocchi, lasagna, baked pasta, polenta, in Piedmontese, Neapolitan cuisine.
RECIPES of other types of Bolognese sauce
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: about 3.3 lbs of Bolognese sauce
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 202.01 (Kcal)
- Carbohydrates 3.93 (g) of which sugars 0.86 (g)
- Proteins 17.63 (g)
- Fat 12.37 (g) of which saturated 4.50 (g)of which unsaturated 6.20 (g)
- Fibers 0.83 (g)
- Sodium 531.99 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Creamy Bolognese Sauce
- 2.2 lbs ground beef (of heifer or veal – not too lean)
- 1 drizzle peanut oil (or extra virgin olive oil)
- 1 onion
- 1 carrot
- Half stalk celery (or more)
- Half clove garlic (optional)
- Half cup wine (white or red)
- 14 oz tomato puree
- Half tsp paprika (or chili pepper or curry)
- to taste rosemary (chopped)
- to taste Salt
if desired, add a dry bay leaf
Tools
- Cutting board and knife
- Pan with lid
- Ladle
How to make creamy and simple Bolognese sauce
Wash and chop the vegetables (onion, carrot, garlic, and celery) or finely mince them with a food processor or Thermomix.
In a pan, sauté all the vegetables with a drizzle of oil. Once dry, add the ground meat and brown over high heat, stirring well to prevent clumps of meat.
Alternatively, for a tastier result and to allow the Maillard chemical reaction: in a large non-stick pan sauté the meat alone with very little oil. Once well browned, it can be added to the pot with the vegetables.
Deglaze with wine and then add: the herbs, the tomato pulp, and a little salt. Continue cooking over low heat; the sauce should just slightly simmer. Cover and cook for at least two hours, stirring occasionally. Add lukewarm water only if necessary.
Alternatives and variations
🍀 For a stronger flavor, replace part of the meat with some sausage.
🍀 For a more intense aroma, add dried mushrooms or some slices of truffle.
🍀 To make it creamier, add milk or cream at the end of cooking.
🍀 For a tastier result, let the Bolognese sauce cook slowly longer.
🍀 To enhance the dish, mix the hot Bolognese sauce with the pasta and finish with a drizzle of raw oil.
🍀 For a special touch, add a piece of dark chocolate to enhance and round out the flavor.
Storing the creamy Bolognese sauce
Once cold, the creamy Bolognese sauce can be stored in an airtight container:
🍀 in the refrigerator for 3 – 4 days
🍀 in the freezer for up to 3 months
How do you know when the Bolognese sauce is ready?
The Bolognese sauce is ready when the sauce is thick, the meat is tender, and the aroma is rich. The fat separates from the sauce, and the raw tomato’s acidic taste has disappeared. Slow cooking is essential.
How to soften the meat in the Bolognese sauce?
To soften the meat in the Bolognese sauce, it’s important to cook it slowly over low heat. Using a bit of liquid, like wine, broth, or water, helps to keep the meat soft and juicy. Additionally, marinating the meat before cooking or choosing more suitable cuts, like neck or shoulder, can make a difference.
What meat to use for Bolognese sauce?
For Bolognese sauce, the ideal meat depends on the desired outcome. Generally, cuts of meat that become tender and flavorful with slow cooking are chosen. Beef is a common choice, but pork or sausage can also be used to add flavor and juiciness.
What is the best Bolognese sauce?
The best Bolognese sauce varies according to taste, but the Bolognese sauce is one of the most loved. Made with beef and pork, sautéed vegetables, red wine, and tomato, it is cooked for a long time for a rich and deep flavor. Another popular version is the Neapolitan Bolognese sauce, which is more robust and thick, with beef and sausage. In any case, the best Bolognese sauce is the one prepared with passion and patience!
