Bolognese Sauce

Bolognese sauce is very different from with the sauces I grew up. The sauces I was used to were those made by my aunt who was married to a Sicilian-American and from countless Sicilian-American friends with whom I grew up.

Bolognese sauce or, ragu, as it oftentimes referred to in Italy, is a meat-based sauce whose origin is from Bologna, Italy. There are a myriad of versions of this sauce but most include the ingredients of carrots, celery, onion and garlic, not known for most spaghetti sauces. According to Rodolfo Morais, “The first reference to Bolognese meat-based recipe served with pasta appears in the Pellegrino Artusi cookbook published in 1891.”

I have played around with a few versions of the sauce and this is the version that is mine. It is thick and rich and delicious. It is a good sauce to use on pappardelle or tagliatelle pasta. Also a great sauce for lasagna or baked ziti.

MISE EN PLACE

INGREDIENTS:

• 2 Cups diced yellow onion
• 1 1/2 Cups peeled and diced carrots
• 1 1/2 Cups diced celery
• 1/2 Cup minced garlic
• 1 1/2 Lbs. ground pork
• 1 1/2 Lbs. ground beef (I use 80/20)
• 5 Tbsp. Extra virgin olive oil
• 1 28 oz. can crushed tomatoes
• 2 6 oz. cans tomato paste
• 3 Cups good tomato sauce (I use Italian strained sauce bought at specialty stores)
• 1/4 Tsp crushed red pepper
• 1/2 Cup heavy cream

INSTRUCTIONS:

• In a heavy 8 quart pot, add 1 Tbsp of olive oil and sauté the beef with 1/2 teaspoon salt and 1/2 teaspoon pepper, breaking it up  until well browned. Remove with a slotted spoon and set aside. Remove any remaining fat.
• Add another Tbsp of olive oil and do the same process with the ground pork, removing any remaining fat.
• Add 3 Tbsps of olive oil and sauté the onions, carrots, crushed red pepper and celery, with a little kosher salt until tender. Add the garlic and continue sautéing for about 30 seconds.
• Add the tomato paste and continue sautéing for about a minute. Using the tomato paste can, add one can of red wine and five cans of water. Stir to combine.
• Add the crushed tomatoes, tomato sauce and meats. Simmer for 1 1/2 to 2 hours. Add the cream and combine.
• Adjust for salt and pepper.

I like making this sauce the day before I use it. Let it cool to room temperature and refrigerate. Reheat the next day. The flavor is much more intense.

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