Authentic Bolognese Sauce Recipe

5 from 38 votes

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This authentic Bolognese sauce uses my father's secret ingredient that makes all the difference. Plus long, slow cooking to draw out all the flavors of the different meats, vegetables and seasonings. And the bonus is this is a BIG batch traditional Bolognese sauce so you've got lots to freeze for later!

Prep Time1

Cook Time4

Total Time5

Servings: servings

Author: Marcellina

Ingredients

½ cup olive oil
4 tablespoons (60 grams) salted butter
2 onions
2 carrots
2 sticks celery
8 garlic cloves
8 ounces (250 grams) bacon or pancetta
2 pounds (1 kilogram) ground beef
1 pound (450 grams) ground pork
12 ounces (350 grams) pork ribs (see notes)
2 Italian sausages (see notes)
1 cup dry red wine
1 Parmesan rind (optional)
5 cups tomato puree (passata)
14 ounces (800 grams) canned whole tomatoes (see notes)
4 tablespoon tomato paste
2 cups beef stock (see notes)
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 bayleaves (optional)
freshly ground pepper
salt to taste
1 tablespoon sugar (see notes)

Instructions

Finely chop the onions and garlic, peel and finely chop the carrots and finely chop the celery. For fast chopping, chop coarsely then use a food processor to pulse and finely chop. Set aside.
2 onions, 2 carrots, 2 sticks celery, 8 garlic cloves
Cut the bacon or pancetta.
8 ounces (250 grams) bacon or pancetta
Heat a large saucepan over medium high heat. It will need to hold over 1 ⅓ gallons which is about 5 litres.
Add the oil and butter.
½ cup olive oil, 4 tablespoons (60 grams) salted butter
When the oil is heated, add the onion, carrot, and celery.
Turn the heat down a tad so they don't burn.
Fry until starting to become golden and catch a little on the bottom of the saucepan.
When the onion, carrot and celery are golden add the bacon and garlic and stir well. Continue to cook for a few more minutes.
Now start adding the ground beef a bit at a time. Stirring well and allow the meat to colour.
2 pounds (1 kilogram) ground beef
Then add in the ground pork a bit at a time. Repeat the same as the ground beef.
1 pound (450 grams) ground pork
Once the ground meat is well cooked, add the pork ribs and sausages. You can add other meats as I have mentioned in the Notes below.
12 ounces (350 grams) pork ribs, 2 Italian sausages
Pour in the wine and allow to boil and simmer for a few minutes.
1 cup dry red wine
Now you can add the remainder of the ingredients - Parmesan rind (if using), tomato puree (passata), canned tomatoes which have been crushed with a fork, tomato paste, stock, potato, herbs (if using) and seasonings.
1 Parmesan rind, 5 cups tomato puree (passata), 14 ounces (800 grams) canned whole tomatoes, 4 tablespoon tomato paste, 2 cups beef stock, 1 potato, 1 teaspoon allspice, 5 stalks fresh rosemary (or 3 teaspoons dried rosemary) , 1 teaspoon dried oregano, 3 bayleaves, salt to taste, freshly ground pepper
Add half of the sugar and you can taste later if the sauce needs more.
1 tablespoon sugar
Bring to the boil then lower the heat to a gentle simmer.
Cover the saucepan and check and stir regularly, You may need to adjust the heat to achieve that sweet spot of a gentle simmer. This is going to be cooking for a long time so a very gentle simmer is what we are looking for here.
Once you have achieved that perfect simmer, allow to cook for about 4 to 5 hours.
Check regularly that the sauce is not drying out. If so, add a little boiling water.
After about two hours of simmering. Taste and adjust the seasoning. You will be surprised at how much salt you need to add and you may need a bit more sugar. Recheck the seasoning towards the end of the cooking time.
When the sauce is done. Remove the sausage and the ribs. Cut up the sausage finely, shred the meat from the pork ribs and add the sausage and meat back to the sauce. Find the potato pieces and crush against the side of the saucepan with a wooden spoon. Stir thoroughly.
Allow to cool a little, then transfer to freezer containers for storage in the freezer.
Don't put the sauce in the freezer when it's hot. Instead refrigerate until cold then freeze.
If properly stored in the freezer, this sauce will keep for 4 to 6 months.

Notes

Tips for Success

Use a food processor to make quick work of chopping vegetables, bacon and whole canned tomatoes.

Pork ribs can be replaced with any bone-in pork, just as pork chops.
Italian sausages can be replaced with any good sausage you enjoy.
If using whole tomatoes, crush them with your fingers or use a food processor.
Beef stock can be homemade or store-bought.
Sugar is added to taste. You may need to add a bit more once you taste it after two hours.
Be sure to taste, taste, and taste again. Season with salt properly. Salt brings out the natural flavor of food. Not enough salt and everything will taste bland.
Combine the sauce thoroughly with the pasta.

Nutrition