Description
This Authentic Bolognese Sauce is a rich and hearty Italian classic made with a blend of ground beef and veal, slowly simmered with aromatic vegetables, crushed tomatoes, and beef broth. Perfect for pairing with pasta, this sauce develops deep flavors through a long, gentle simmer, finished with fresh basil and Parmesan cheese for an irresistible finish.
Ingredients
Scale
Meat
- 1 pound Ground Beef (80/20 for flavor and richness)
- 1 pound Ground Veal (adds tenderness and subtle flavor)
Vegetables
- 1 medium Carrot (finely chopped for sweetness)
- 1 stalk Celery (chopped for aromatic base)
- 1 medium Onion (finely diced for savory foundation)
- 2 cloves Garlic (minced for fragrance)
Tomato & Broth
- 28 ounces Crushed Tomatoes (high-quality canned for rich flavor)
- 2 tablespoons Tomato Paste (concentrates tomato flavor)
- 1 cup Beef Broth (enriches the sauce)
Oils & Seasonings
- 2 tablespoons Olive Oil (extra virgin preferred for sautéing)
- to taste Salt (enhances flavor)
- to taste Black Pepper (adds heat and complexity)
- 2 Bay Leaves (imparts aromatic quality)
Optional Garnish
- Fresh Basil (chopped for freshness before serving)
- Parmesan Cheese (freshly grated for topping)
Instructions
- Prepare the soffritto: Finely chop the onion, carrot, and celery to create the aromatic soffritto base that will give the sauce depth and sweetness.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until they become soft and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing its aroma to infuse the oil and vegetables.
- Brown the meat: Add the ground beef and ground veal to the pot, breaking it up with a spoon as it cooks. Brown the meat evenly for 8-10 minutes, ensuring it loses all pinkness and develops a rich color.
- Incorporate tomato paste: Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor and caramelize slightly.
- Add liquids: Pour in the crushed tomatoes and beef broth, stirring well to combine all ingredients. Bring the sauce to a gentle simmer.
- Season and simmer: Season the sauce with salt, black pepper, and add the bay leaves. Partially cover the pot and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking and melding flavors.
- Finish the sauce: Taste the sauce and adjust seasoning if necessary. Remove the bay leaves before serving.
- Serve: Ladle the Bolognese sauce over your favorite pasta and sprinkle with freshly grated Parmesan cheese and optional chopped basil for freshness.
Notes
- Use 80/20 ground beef for the best balance of flavor and fat content.
- Slow simmering is key to developing deep flavors; don’t rush the cooking process.
- If the sauce thickens too much, add a splash of beef broth or water while simmering.
- Fresh basil adds a nice bright note but is optional depending on preference.
- Parmesan cheese topping is traditional and enhances the sauce’s richness.
- This sauce can be made ahead and tastes even better the next day as flavors meld.
