A classic Italian tomato-based sauce, brimming with Mediteraean flavors. But really, tomato + meat, do we need anything else in life?
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Bolognese sauce
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 240 minutes
- Yield: 4 servings 1x
Description
Best served with spaghetti pasta and Parmegiano Reggiano.
Scale
Ingredients
- 2 yellow onions (diced)
- 2 carrots (diced)
- 4 celery sticks (diced)
- 250g Parisian mushrooms (quartered)
- 1kg ground beef and porc (f.e. 80-20%)
- bay leaf (dried, to taste)
- thyme (dried, to taste)
- rosemary (dried, to taste)
- oregano (dried, to taste)
- 140g tomato paste
- harissa
- 800g tomato cubes
- 1l passata
- Olive oil
- 3 garlic cloves (crushed)
- 250ml red wine
Instructions
- Heat a oven-proof pot over medium heat. Add olive oil.
- Add onions and stir occasionaly.
- After a couple of minutes add carrots and stir occasionaly.
- After a couple of minutes add celery and stir occasionaly.
- Heat a pan over medium heat and add oilive oil.
- Add garlic to pot.
- Add ground meat to pan and divide in to uneven pieces. Fry until golden brown.
- Add mushrooms to pot.
- Add bay leaves, thyme, rosemary and oregano to pot and stir.
- Add tomato paste and harissa to pot and let it fry for a couple of minutes with the rest of the vegetables and seasonings.
- Add red wine to the pot and let it come to a boil.
- Add tomate cubes and passata to the pot and season with salt and pepper.
- When ground meat is golden brown add to the pot.
- Put a lit on the pot and put it in an oven at 160°C for anywhere between one to three hours.
