Hearty Bolognese-Style Meat Sauce for Pasta
Inspired by the classic Italian ragu alla bolognese, this hearty meat sauce is much quicker and easier to make.
- Serves: 8 persons
- ¼cup olive oil
- 1medium carrot (peeled and diced)
- 1medium onion (chopped)
- 2cloves garlic (finely minced)
- ½cup red wine
- ½cup beef stock
- ½pound ground beef chuck
- ½pound ground pork
- 29-oz can whole tomatoes (with liquid)
- ½teaspoon oregano
- ½teaspoon basil
- 1teaspoon sugar
- Kosher salt and freshly ground black pepper, to taste
Step 1In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
Step 2Add the onions and carrots and sauté for a bit until the onions are translucent but not brown.
Step 3Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
Step 4Meanwhile, brown the meat in a separate skillet in a small amount of oil. Season it with a bit of salt while it cooks. Remove the meat from the pan and set it aside. Drain excess fat, then deglaze the pan with the wine. Add the stock and simmer until the liquid has reduced by half, then add it to the tomato sauce.
Step 5Remove tomato sauce from heat and pass through a food mill or puree in a food processor until smooth, working in batches if necessary.
Step 6Return the sauce to the pot and add the browned meat along with the herbs. Simmer for 1 hour, uncovered, stirring occasionally.
Step 7Adjust thickness with additional stock if desired. Season to taste with kosher salt and sugar and serve right away with the pasta of your choice.