It’s time to embark on a culinary journey to Italy with some Authentic Bolognese.
What started as a way to reduce waste has become an Italian staple beloved the world over. Bolognese was originally made with older cuts of beef that required a long cooking time to soften. But over time, the recipe developed into a beloved dish with recipes handed down from generation to generation. The heart of this dish is the long simmer: different recipes call for various ingredients, but what they have in common is a slow cook so that the meat and other ingredients have time to soak in the flavors.
As you might imagine from the name, Bolognese (pronounced “bow-luh-nez”) hails from Bologna, Italy. Also called Ragu alla Bolognese, this traditional meat sauce was first mentioned in a book in 1773 but without specific ingredients. Twenty years later, a recipe using tomatoes appeared and was the first iteration of what has become a family favorite. While cooks experimented with various ingredients, the Bologna Delegation of the Italian Academy of Cuisine patented the recipe for “Classic Bolognese Ragù” in 1982.
Bolognese has also played a role in setting a record as the sauce covering the world’s largest bowl of pasta. Weighing in at nearly 18,000 pounds, the pasta was prepared in Poland by more than 40 chefs over the course of 19 hours. More than 10,000 people witnessed the record-setting event—and hopefully they each got a small taste of the pasta and Bolognese sauce!
Why You Will Love This Recipe //
You’ll get to try out all types of techniques while preparing this meat-based sauce, including sautéing and braising. You’ll also get the enjoy the smell of the simmering sauce wafting through the house during the long cook. This dish is much thicker and richer than typical spaghetti or meat sauces and has a richer, deeper flavor.
Ingredients //
- 2 Tbsp olive oil
- 1 pound ground beef
- 1 onion (finely diced)
- 2 cloves garlic (crushed)
- 2 sticks celery (diced)
- 2 large carrots (peeled and diced)
- 1 can whole tomatoes
- 1 cup beef stock
- 1 cup red wine
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 tsp Italian herbs
- ½ tsp salt
- ½ tsp ground black pepper
How to Make // The Steps
Step 1: Heat a large heavy-based skillet over medium-high heat and then drizzle in half the olive oil and add in the beef. Break up the beef with a wooden spoon and then brown for 5 – 8 minutes.
Step 2: Remove the browned beef from the skillet, then drizzle in the rest of the olive oil and toss in the onion, garlic, celery, and carrots, and sauté for 5 minutes.
Step 3: Pour the beef back into the skillet with the sautéed vegetables, then pour in the red wine, whole tomatoes, beef stock, tomato paste, Worcestershire sauce, Italian herbs, and salt and pepper. Bring the mix to a boil, breaking up the tomatoes, and then turn the heat down to a simmer. Cover it with a lid, and cook for 45 minutes to an hour on low.
Tips & Tricks for a Perfect Bolognese Recipe
- As with most recipes, the quality of the individual ingredients affects the overall quality of the final product. When possible, use organic, grass-fed beef and fresh, ripe vegetables.
- This is a dish that requires patience. Enjoy the cooking time, from leisurely sautéing the vegetables to allowing the sauce sufficient time to simmer.
- I like to skim some of the extra fat off the top of the sauce—but I leave enough to let the fats enhance the sauce’s flavor.
FAQs
Ground pork, veal, or even turkey are tasty alternatives—or you can use a mix of the meats.
A classic Bolognese includes soffritto, a mix of onions, celery, and carrots. But feel free to experiment! Some options include bell peppers, zucchini, or mushrooms.
Of course not. The wine adds a deep, rich flavor but if you’d rather skip it, just add a bit more beef stock.
Even though this is a traditional meat sauce, there are ways to substitute meat for high-protein, vegetarian options like lentils or mushrooms. You could also add a dollop of cream, some crushed red pepper flakes, or a dash of smoked paprika.
Serving Suggestions //
A hearty Bolognese sauce is often served over tagliatelle or tortellini, egg-based pastas that also hail from Bologna, Italy. You can also ladle it over polenta, stuffed shells, or bell peppers. Sprinkle on some Parmesan cheese and sop up the sauce with some crusty bread.
Make Ahead and How to Store //
You can make this sauce a few days ahead of your dinner and stash it in the fridge, or you can make and freeze it for later. It’ll keep in the fridge for up to a week. If it’s frozen, you’ll need to let it thaw naturally by taking it out of the freezer the night before. When you’re warming the sauce up, reheat gently on the stove, adding a bit of water or broth to freshen it up.
Bolognese Sauce
Ingredients
- 2 Tbsp olive oil
- 1 pound ground beef
- 1 onion finely diced
- 2 cloves garlic Crushed
- 2 sticks celery diced
- 2 large carrots peeled and diced
- 1 can whole tomatoes
- 1 cup beef stock
- 1 cup red wine
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 tsp Italian herbs
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Heat a large heavy-based skillet over medium-high heat and then drizzle in half the olive oil and add in the beef. Break up the beef with a wooden spoon and then brown the beef for 5-8 minutes.
- Remove the browned beef from the skillet ,then drizzle in the rest of the olive oil and toss in the onion, garlic, celery, carrots, and sauté for 5 minutes.
- Pour the beef back into the skillet with the sautéed vegetables, then pour in the red wine, whole tomatoes, stock, tomato paste, Worcestershire sauce, Italian herbs, and salt and pepper. Bring the mix to a boil, breaking up the tomatoes, and then turn it down to a simmer. Cover it with a lid and let it cook for 45 minutes to an hour on low.
