Homemade Bolognese Sauce Recipe Jump to recipe

Homemade Bolognese Sauce Recipe

Bolognese sauce is a rich and hearty meat-based sauce, traditionally served with pasta. It is a very tasty, easy to make, comfort dish.

The bolognese sauce, also known as ragù alla bolognese, is a rich and hearty meat-based sauce, traditionally served with pasta.

The sauce is made with ground beef, tomatoes, onions, celery, carrots, and a blend of herbs and spices such as bay leaves, nutmeg, and thyme.
It is typically simmered on low heat, allowing the flavors to develop and the sauce to thicken. It’s often served with pasta, such as spaghetti or tagliatelle, and can also be used as a base for other dishes like lasagna.

homemade-bolognese-sauce1

Homemade Bolognese Sauce Recipe

Cooking method: Boiling
Cuisine: Italian
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
15 min 120 min - 135 min
Servings: 6 person
Calories: 259kcal
Best season: all

The Bolognese sauce,

also known as ragù alla bolognese, originated in the Emilia-Romagna region of Italy, specifically in the city of Bologna.

Homemade Bolognese Sauce Recipe
Bolognese sauce is a rich and hearty meat-based sauce

The sauce has a long history and its origins can be traced back to the 18th century. The traditional recipe of Bolognese sauce is known as the “ragù alla bolognese” and it’s a meat-based sauce made with ground beef, tomatoes, onions, celery, carrots, milk or cream and a blend of herbs and spices.

This sauce is typically simmered for several hours on low heat, allowing the flavors to develop and the sauce to thicken. The ragù alla bolognese was traditionally served with tagliatelle, a type of flat pasta that originates from the region.
However, it’s now commonly served with spaghetti as well. It’s considered one of the most famous Italian sauces worldwide and it’s often considered a comfort food.

Ingredients

Instructions

  1. In a large pot or Dutch oven,

    brown the ground beef over medium heat until fully cooked. Drain off any excess fat.

  2. Add the onion, garlic, carrot, and celery to the pot and cook until softened, about 5 minutes.

  3. Pour in the red wine and bring to a simmer. Cook for about 10 minutes or until the wine has reduced by half.

  4. Stir in the fresh tomato paste, beef broth, oregano, basil, thyme, bay leaf, salt, and pepper.

  5. Bring to the boil, then reduce the heat to low and let the sauce simmer for 1 hour and 40 minutes, stirring occasionally.

  6. Remove the bay leaf before serving the sauce over cooked pasta.

    Enjoy, Good Appetite!

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