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To make a great Bolognese sauce, you need some key ingredients. Here’s what you will use: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 celery stalk, finely diced - 500g ground beef - 250g ground pork - 1 can (400g) crushed tomatoes - 2 tablespoons tomato paste - 1 cup beef broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste You can choose beef, pork, or a mix of both for rich flavor. The vegetables add sweetness and depth. The herbs and spices bring everything together. Once your Bolognese sauce is ready, you can add some fun touches: - Fresh parsley, chopped (for garnishing) - Freshly grated Parmesan cheese (for serving) Pair your sauce with spaghetti or fettuccine for the best experience. Don’t forget some crusty bread for dipping. These little extras make your meal feel special! {{ingredient_image_1}} 1. Sautéing the aromatics: onion and garlic Start by heating 1 tablespoon of olive oil in a large pan over medium heat. Add 1 medium onion, finely chopped. Cook until the onion is soft and see-through, about 5 minutes. Next, stir in 2 cloves of minced garlic. Cook for 1 minute until it smells great. 2. Cooking the vegetables for flavor Now add 1 medium carrot and 1 celery stalk, both finely diced. Cook these for another 5 minutes. Stir them often until they soften. This step adds a rich flavor to your sauce. 1. Browning the meat: ground beef and pork Increase the heat to medium-high. Add 500g of ground beef and 250g of ground pork to the pan. Use a spatula to break up the meat. Cook until it turns brown, which should take around 7 to 10 minutes. This browning adds depth to the flavor. 2. Combining tomatoes and broth Once the meat is browned, drain any extra fat from the pan. Add in 1 can of crushed tomatoes (400g), 2 tablespoons of tomato paste, and 1 cup of beef broth. Stir everything together well. This mixture forms the base of your sauce. 1. Cooking time and consistency tips Season your sauce with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper. Toss in 1 bay leaf for extra flavor. Lower the heat and cover the pan. Let it simmer for at least 30 minutes, but you can go up to 2 hours for richer taste. Stir occasionally and add a splash of water if it gets too thick. 2. Adjusting the seasonings After simmering, taste your sauce. If it needs more flavor, adjust the seasonings. Finally, be sure to remove the bay leaf before serving. Enjoy! Browning the meat is key. This step adds rich flavor. Use medium-high heat to cook the beef and pork until brown. This can take about 7 to 10 minutes. Don’t rush! It helps create a deep, tasty sauce. Simmering time is also important. Aim for at least 30 minutes, but longer is better. If you can, simmer for up to 2 hours. This lets the flavors blend together well. Stir occasionally and watch the thickness. Add a splash of water if it gets too thick. One common mistake is overcooking or underseasoning the sauce. Taste as you go. Adjust the salt and pepper to your liking. This makes sure each bite is full of flavor. Another mistake is not skimming the fat. After browning the meat, drain excess fat. This helps keep your sauce from being too greasy. A clean sauce tastes better. For leftovers, place the sauce in airtight containers. It can last in the fridge for up to 3 days. If you want to keep it longer, freeze it. Just make sure to leave some space in the container. The sauce may expand when frozen. To reheat, use low heat on the stove. Stir often to prevent burning. If it seems dry, add a few drops of water. This keeps the flavor fresh and the sauce smooth. Enjoy your Bolognese again without losing that great taste! Pro Tips Use Fresh Herbs: Fresh herbs like basil and parsley add a vibrant flavor. Add them towards the end of cooking to retain their freshness. Don't Rush the Simmer: Allow the sauce to simmer longer for a richer flavor. The longer it simmers, the more the flavors meld together. Adjust Consistency: If your sauce is too thick, add a splash of water or broth. If it’s too thin, let it simmer uncovered to reduce. Pairing Pasta: Choose a pasta shape that can hold onto the sauce well, like tagliatelle or pappardelle, for the best dining experience. {{image_2}} You can change the meat in your Bolognese for different tastes. Ground turkey or chicken works well. These meats are lighter and have less fat. You can also use only beef or pork. Using one type of meat gives a strong flavor. Mixing beef and pork adds depth to the sauce. Feel free to play around with meat choices to match your taste. If you want a veggie version, try using mushrooms or lentils. Both give a hearty texture. You can also make a plant-based sauce using crushed tomatoes and herbs. For creaminess, use dairy alternatives like cashew cream or coconut milk. This way, you can enjoy Bolognese without meat. It’s a delicious option for everyone. Bolognese has many regional styles in Italy. Some areas add wine for flavor. A splash of red wine can enhance the sauce. Others use milk or cream for richness and smoothness. These twists can brighten the dish in unique ways. Explore these variations to find your favorite style. To keep your Bolognese sauce fresh, store it well. In the fridge, it lasts up to 3 days. Use an airtight container to prevent odors. Let it cool down before sealing. For longer storage, freeze the sauce. You can store it for about 3 months in the freezer. Use freezer-safe bags or containers. Make sure to label them with the date. When it’s time to enjoy your sauce again, reheating is key. The best way is to use a saucepan on low heat. Stir often to keep it from burning. If it’s too thick, add a splash of water or broth. This helps restore its creamy texture. You can also use a microwave for quick reheating. Just cover it to avoid splatters. Always taste before serving. You might want to add a pinch of salt or herbs. Enjoy your Bolognese sauce just like the first time! Bolognese sauce comes from Bologna, Italy. It is also called "ragù alla bolognese." This sauce has roots in the 18th century. It reflects the rich culinary history of the region. The sauce uses local meats, vegetables, and wine. Italians often enjoy it with tagliatelle, a flat pasta. The dish shows the love for fresh, local ingredients. Bolognese sauce is a staple in Italian cooking and culture. Yes, you can make Bolognese ahead of time. This sauce tastes better the next day. To prep, cook the sauce and let it cool. Store it in an airtight container. It lasts 3-4 days in the fridge. For longer storage, freeze the sauce. It keeps well for up to 3 months in the freezer. When ready to use, thaw it overnight in the fridge. Reheat it slowly on the stove over low heat. Bolognese sauce pairs best with pasta. Tagliatelle, pappardelle, or fettuccine work well. You can also use spaghetti if you prefer. Serve the sauce over the pasta, then top with freshly grated Parmesan cheese. A sprinkle of chopped parsley adds color and freshness. For an extra treat, serve it with crusty bread for dipping. This meal is hearty and satisfying. It’s perfect for family dinners or special occasions. Bolognese sauce is rich in flavor and history. You learned about key ingredients like ground meat, fresh vegetables, and herbs. I shared steps for cooking and simmering the sauce to perfection. You can avoid common mistakes to get great results. In the end, this versatile dish adapts to your tastes. Whether you're a meat lover or seeking vegetarian options, Bolognese sauce remains a classic to enjoy. Happy cooking!

Ultimate Bolognese Bliss

A rich and hearty Bolognese sauce made with a blend of ground meats and fresh vegetables, perfect for pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 500 g ground beef
  • 250 g ground pork
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnishing fresh parsley, chopped
  • for serving freshly grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 5 minutes, stirring occasionally until the vegetables soften.
  • Increase the heat to medium-high and add the ground beef and ground pork to the pan. Use a spatula to break the meat apart, cooking until browned (around 7-10 minutes).
  • Once the meat is browned, drain any excess fat from the pan.
  • Add the crushed tomatoes, tomato paste, and beef broth to the meat mixture. Stir to combine.
  • Season with oregano, basil, salt, and pepper. Toss in the bay leaf for added flavor.
  • Reduce the heat to low, cover the saucepan with a lid, and let the sauce simmer for at least 30 minutes (up to 2 hours for deeper flavor), stirring occasionally and adding a splash of water if the sauce becomes too thick.
  • Taste and adjust the seasoning if necessary, then remove the bay leaf before serving.

Notes

Serve over your choice of pasta, topped with freshly grated Parmesan and chopped parsley.
Keyword Bolognese, Italian cuisine, pasta