Bolognese Sauce
January 3, 2026 • 0 comments
Ingredients
- (3 pounds) Ground Beef
- (2 large) Yellow Onions
- (3 large) Carrots
- (6 stalks) Celery
- (1 qt + 1 pt (or two large cans crushed tomatoes)) Tomato Puree
- (1/2 bottle) Red Wine
- (1/4 cup) Beef better than bullion
- (1 bulb) Garlic
- (1/2 cup) Heavy Cream
- (garnish!) Parmesan
Directions
Finely dice onions, celery, and peeled carrots. Mince the garlic and set aside from the diced vegetables. Brown beef in a heavy bottomed large pan over high heat. Don’t overload the pan while browning the meat and make sure the pan is hot. I browned the 3 lbs for this recipe in two batches. Transfer the meat to a bowl and in the same pan sauté your diced vegetables over medium heat, stirring occasionally, until translucent (about 10 minutes). Do not burn the onions. Add the wine, beef bullion, and minced garlic. Reduce the wine by half. Return the browned beef to the pan. Add the tomatoes. Cover and simmer on low for two hours or more - you can simmer this sauce all afternoon and it just gets softer and intensifies the flavor. Add cream and serve over your favorite pasta. Top with Parmesan and enjoy!
