I am not Italian by heritage but certainly in spirit. I have developed my love for Italian food when I had an opportunity to study abroad in Vicenza, Italy for a semester during college. That has forever changed my taste buds to say the least. Just like every Japanese family has their own signature miso soup, I’m sure every Italian household prides themselves with their best pasta sauce. And those best recipes are often not written down, as true cooks in the kitchen just know exactly how much of each ingredient to add. I do the same – just wing it – whenever I cook for myself. The only problem is you can never recreate it, which is a bummer especially if something comes out spectacularly delicious. After years of “winging” this sauce in my kitchen, I finally decided to write down exactly what I put in it, so that I can 1) remember for years to come, 2) always guarantee delicious results, and 3) share the recipe with others. So here it is!! Make a big batch of this, because there is nothing better than having this in the freezer for weeks.
Sipping Suggestion: Italian Red Wine, of course!!
Classic Bolognese Sauce
Course: Bulk/Batch CookingCuisine: ItaianDifficulty: Easy10
servings20
minutes1
hourIngredients
3 TBSP Extra Virgin Olive Oil
300g Onions Finely Chopped
1 lb Ground Beef
1 lb Ground Pork (you can do all Beef if preferred)
100g Celery (about 2 stalks) Diced
150g Carrots Diced
40g Fresh Garlic (about 8 cloves) Finely Chopped
¾ Cup Dry Wine that you would drink (Red or White)
(1) 15-oz Can Tomato Sauce
(2) 28-oz Cans Peeled Whole Tomatoes (San Marzano would be best)
1 Cup Water
25g Parsley Chopped
25g Fresh Basil Chopped
3 ½ tsp Salt
1 tsp Black Pepper
¼ Cup Sour Cream (or some kind of unsweetened dairy product like milk, cream, yogurt)
2 Bay Leaves
Few Pieces of Parmigiano Reggiano Cheese Wedges
3 tsp Balsamic Vinegar (adjust to your taste)
1 tsp Sugar (adjust to your taste)
Directions
- Start by heating extra virgin olive oil in a large pot over medium heat. Add finely chopped onions and sauté until they become translucent and fragrant. Then, add the ground beef and ground pork to the pot. Cook the meat until it is browned and no longer pink, breaking it up into small pieces as it cooks.
- Next, add the diced celery and carrots to the pot, stirring them in with the meat and onions. Cook until the vegetables begin to soften. Add finely chopped garlic and cook for another minute until the garlic becomes fragrant.
- Pour in the dry wine, using a wine you would drink, and stir well. Allow the wine to simmer and reduce slightly, which will help develop the flavor. Add the tomato sauce and the peeled whole tomatoes, for which you can either break up with a spoon as you stir them in or quickly chop up in a food processor beforehand. (I often use a hand-held immersion blender directly in the can.)Pour a cup of water to rinse the cans and add to the pot and stir to combine everything.
- Mix in the chopped parsley and fresh basil, followed by salt and black pepper. Stir in sour cream (or your choice of unsweetened dairy product) to add a touch of creaminess to the sauce. Add bay leaves and a few pieces of Parmigiano Reggiano cheese wedges for added depth of flavor.
- Let the sauce simmer on low heat for at least 1 hour up to 2 hours, stirring occasionally. This slow cooking process allows the flavors to meld together and the sauce to thicken. Toward the end of the cooking time, add balsamic vinegar and sugar, adjusting these to taste. This will balance the acidity and sweetness of the sauce.
- Remove the bay leaves and any remaining pieces of cheese wedges before serving. This classic Bolognese sauce is now ready to be enjoyed with your favorite pasta. It is even better the next day. Divide it into individual serving portions and freeze for up to 6 months.