Authentic Bolognese Sauce

By Marcella Cantatore · marcellinaincucina.com

4 hrs 30 min20 servings

A slow-simmered meat sauce with ground beef and pork, pancetta, and whole meats, enriched with tomatoes, wine, and aromatics over 4–5 hours.

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prepFinely chop onions and garlic; peel and finely chop carrots; finely chop celery
prepCut bacon or pancetta into pieces
prepCrush canned tomatoes with a fork
120 ml olive oil	Heat oil & butter	Fry aromatics until golden	Add bacon & garlic, cook 2–3 min	Add ground beef in batches, brown	Add ground pork in batches, brown	Add pork ribs & sausages	Pour in wine, simmer 3–4 min	Add tomatoes, stock, herbs & seasonings	Bring to boil, then simmer gently 4–5 hrs	Remove sausages & ribs; shred meat & crush potato into sauce	Cool, then refrigerate before freezing
60 g salted butter
2 onions, finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
8 garlic cloves, finely chopped
250 g bacon or pancetta, cut into pieces
1 kg ground beef
450 g ground pork
350 g pork ribs
2 Italian sausages
240 ml dry red wine
1 Parmesan rind (optional)
1.2 l tomato puree (passata)
800 g canned whole tomatoes, crushed
60 g tomato paste
480 ml beef stock
1 potato, peeled and cut in half
1 teaspoon allspice (optional)
5 stalks fresh rosemary, or 3 teaspoons dried rosemary (optional)
1 teaspoon dried oregano (optional)
3 bay leaves (optional)
freshly ground pepper
salt to taste
1 tablespoon sugar

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