Friday, December 6

Traditional Bolognese Sauce

I’m always trying to come up with easy and casual dinners to serve to our friends. It’s fun to make something fancy for a big weekend dinner party, but most of time we get together on weeknights after work and want to dig into something universally appealing and comforting. I served this bolognese sauce for our friends last night and it was the perfect thing to dig into alongside a salad, garlic bread, and plenty of red wine. Everyone went home happy and full and we were left with very little to clean up. It just proves that entertaining doesn’t have to be stressful or formal to be a success.

Note: This is the third Bolognese recipe that I’ve posted. It’s not as easy as the quick weeknight version or as decadent as the “ultimate”, but it comes together quickly, reheats well, and has a traditional flavor that will mimic your favorite Italian restaurant.

Related Recipes:
- Weeknight Bolognese
- Slow-Cooked Ultimate Bolognese Sauce
- Penne with Turkey Sausage & Roasted Vegetable Sauce

Traditional Bolognese Sauce:
  • Heat 1 tbsp. olive oil in a heavy pot or small dutch oven.
  • Add in 1 lb. ground beef and cook, breaking up with a spoon, for 3-5 minutes, or until brown.
  • Remove the meat with a slotted spoon and set aside.
  • Meanwhile, add 2-3 diced, peeled carrots,* 1 diced stalk of celery, and  diced onion to a food processor and pulse until finely minced.
  • Add the vegetables to the skillet and season with salt and pepper.
  • Cook for 5 minutes, or until soft, then add in 3 cloves of minced garlic and cook for another minute.
  • Add in 1 c. of red wine and reduce by half, then add in 24 oz. of canned crushed tomatoes, the ground beef, another heavy pinch of salt, and a pinch of red chili flakes.
  • Add in a few sprigs of fresh oregano, bring to a boil, then lower to a simmer and cook for 30 minutes.
  • Serve with pasta, polenta, etc. and enjoy.

Serves six-eight
*I used small carrots, but only use 2 if yours are large.