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Bolognese Sauce

By Cathy · January 8th, 2011

Could it be?  Yes….today is just a bolognese day.  Snuggled back home after a particularly grueling computraining session (thanks to Raouf : 856 calories burned…really?)  I had nothing else on the docket which would induce me to venture back out.  Except I forgot to stop at the grocery store.  I am not going.  It is fa-reezing out there in Chicago today.  Dinner is definitely out of the pantry tonight.

And this is why classic Bolognese Sauce is a beautiful thing.  I almost always have the ingredients to make it in the pantry.  The real deal takes 3 or 4 hours to cook but there is very little prep time involved.  You can put it on to simmer and be oh so productive while the sauce fills your house with the most amazing aroma.  You only need to stop by every so often and give it a little loving before you are back tackling the “to do” list.

The Silver Spoon has been the best-selling cookbook in Italy for over 50 years and is considered the bible of authentic Italian cooking.  It was first published in English in 2005 which was a very happy day for me.  It is a phenomenal resource but runs a little short on the directional side.  I imagine the Italian grandmas assumed the progeny already knew what to do with the ingredients and were not compelled to write overly fussy instructions.  If you ever get a chance watch Anne Burrell’s Bolognese episode on Food Network’s Secrets of a Restaurant Chef.  Anne studied in Italy and in her own words – she “rocks the sauce”.  The Italian grandmas would be proud.  So with a nod to Anne and The Silver Spoon – here we go:

Classic Bolognese Sauce

(adapted from The Silver Spoon and Anne Burrell)

Print
Bolognese Sauce

Rating: 51

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 6-8 servings

Ingredients

2 small onions peeled and cut in large chunks

2 large carrots peeled and cut in large chunks

3 ribs celery washed, stems and leaves removed and cut in large chunks

4 whole cloves fresh peeled garlic

2-3 TBSPS olive oil

3 pounds ground beef, preferably chuck

3 small cans tomato paste

3 cups hearty Italian wine (Chianti works great)

3 bay leaves

water

1/2 cup of fresh Parmigiano-Reggiano Cheese grated

1 box (1 pound) of spaghetti pasta.

Instructions

In a food processor add onions, carrots, celery and garlic. Pulse the food processor 8-10 times to purée the vegetables

Coat a large heavy skillet with about 2-3 TBSP olive oil. Bring to medium high heat and add the puréed vegetables. Season generously with salt. Cook the vegetable purée for about 15-20 minutes stirring frequently. The water will evaporate from the purée and the bottom of the pan will caramelize to be nice and brown. The brown on the bottom of the pan is what makes the sauce so delicious. Be sure to let it develop before you go to the next step.

Add three pounds ground beef, preferably chuck. Season generously with salt. Cook the ground beef for another 15-20 minutes until it gets really brown (just like the vegetables). Remember the brown is what makes the sauce taste so good!

Add 3 small cans tomato paste. Cook over medium heat until it browns - about 5 minutes

Add 3 cups hearty Italian red wine (I use a Chianti or Barolo) The wine deglazes the bottom of the pan and all the nice brown flavor developed is now in the sauce.

Cook for another 5 minutes and reduce the wine. This will intensify the flavor even more.

Add water to pan until it is 1 inch over the meat (about 4 cups). Add 3 bay leaves.

Season it again with salt. Bring to a boil and then reduce to a simmer, stirring occasionally.

About every 45 minutes or so add 2-3 additional cups of water. Bring to a boil and then reduce to a simmer , stirring occasionally. When all the water evaporates, repeat adding water. After 3-4 hours of repeating this process you will have a robust, hearty sauce with BIG flavor. This recipe makes a double batch of sauce. Take half of sauce and refrigerate to save for later. It also freezes well.

Bring a large pot of water to a rolling boil and cook 1 box (1 pound) of spaghetti pasta.

Grate 1/2 cup of fresh Parmigiano-Reggiano Cheese. Add the drained, cooked spaghetti and cheese right into the skillet with the remaining sauce. Add a little water if it is too thick. Toss the pasta and coat it with the cheese and sauce.

Serve immediately

3.1
http://justpinchme.com/2011/01/just-a-bolognese-day/


In a food processor add

  • 2 small onions
  • 2 large carrots
  • 3 ribs celery
  • 4 whole cloves garlic

Pulse the food processor 8-10 times to purée the vegetables

Coat a large heavy skillet with about 2-3 TBSP olive oil.   Bring to medium high heat and add the purée.  Season generously with salt.  Cook the vegetable purée for about 15-20 minutes stirring frequently.  The water will evaporate from the purée and the bottom of the pan will caramelize and be nice and brown.  The brown on the bottom of the pan is what makes the sauce so delicious so make sure to let it  develop before you go to the next step.Add

  • three pounds ground beef, preferably chuck.

Season generously with salt.  Cook the ground beef for another 15-20 minutes until it gets really brown (just like the vegetables).  Remember the brown is what makes the sauce taste so good!

It will look like this when it is ready

Add

  • 3 small cans tomato paste

Cook over medium heat until it browns – about 5 minutes

Add

  • 3 cups hearty Italian red wine (I use a Chianti or Barolo)

The wine deglazes the bottom of the pan and all the nice brown flavors developed are now in the sauce.

Cook for another 5 minutes and reduce the wine.  This will intensify the flavor even more.

Add

  • water to pan until it is 1 inch over the meat (about 4 cups)
  • 3 bay leaves

Season it again with salt.  Bring to a boil and then reduce to a simmer, stirring occasionally.

About every 45 minutes or so add

  • 2-3 additional cups of water

Bring to a boil and then reduce to a simmer , stirring occasionally.  When all the water evaporates again repeat adding water.  After 3-4 hours of repeating this process you will have a robust, hearty sauce with BIG flavor.  As the sauce is simmering and the water evaporating it permeates your house with the most amazing aroma.  Did I happen to tell you it smells really, really good?

Now here is a really fun secret I have withheld until this point!  We just made a double batch of Bolognese Sauce.  You can take half of the sauce and freeze it to enjoy later (or maybe share it with your neighbor).

It is almost time to eat!  Bring a large pot of water to a rolling boil and cook

  • 1 box (1 pound) of spaghetti pasta.

Grate

  • 1/2 cup of fresh Parmigiano-Reggiano Cheese

Add the drained, cooked spaghetti and cheese right into the skillet with the remaining sauce.  Add a little water if it is too thick.  Toss the pasta and coat it with the cheese and sauce.

Just pinch me…..it looks delish!

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Categories : Italian, Meat Dishes
Tags : Ann Burell, aroma, bay leaf, bolognese sauce, carrots, celery, extra virgin olive oil, garlic, ground beef, hearty, Italian, onions, parmigiano-reggiano, pasta, red wine, robust, Secrets of a Restaurant Chef, Silver Spoon Cookbook, simmer, spaghetti

Comments

  1. Teresa P. says:
    January 8, 2011 at 6:30 pm

    Yum! Starting vacation in 5 days and my goal is to cook something wonderful (from scratch) every single day. Just added this to my list!

    Reply
    • just pinch me says:
      January 9, 2011 at 10:32 pm

      thanks! be sure to share some with your under the weather puppy too

      Reply
  2. Paige Butler says:
    January 8, 2011 at 9:15 pm

    May be on my dinner table tomorrow night in honor of some Chicago style weather in Texas….yippee and yum!

    Reply
    • just pinch me says:
      January 9, 2011 at 10:30 pm

      thanks so much!! i am happy to hear you finally got a cold snap in texas!

      Reply
  3. jr says:
    January 9, 2011 at 7:24 am

    YUMMY. You can also send some of that double batch to your Culinary Challenged friends;)

    Reply
    • just pinch me says:
      January 9, 2011 at 10:29 pm

      it is already all gobbled up but the next batch is coming over to you….i’ll even throw in a bottle of chianti!

      Reply
  4. Sue says:
    January 9, 2011 at 8:59 am

    Look at YOU! Love this…you just might make a chef out of me yet. Looks fantastic…the site, the recipe…everything. Nicely done!

    Reply
    • just pinch me says:
      January 9, 2011 at 10:27 pm

      and to think you were my inspiration missy!!

      Reply
  5. rosie says:
    January 9, 2011 at 6:31 pm

    omg! loved loved the blog….from one foodie to another…thanks for sharing.
    xo
    rosie

    Reply
    • just pinch me says:
      January 9, 2011 at 10:24 pm

      i am so glad you liked it! it’s especially appreciated coming from my fellow foodie.

      Reply
  6. Kerri says:
    January 10, 2011 at 8:54 am

    I saw the pictures…Yeah!

    Reply
    • just pinch me says:
      January 11, 2011 at 6:30 pm

      Yea!

      Reply
  7. anna perego says:
    January 10, 2011 at 11:02 am

    Perfect recipe and congratulations for the result!

    Next time you come to visit us in Italy let’s make time to go to Bologna… nice city and of course… great food that you would love.
    Anna

    Reply
    • just pinch me says:
      January 11, 2011 at 6:30 pm

      Awwww Anna! Thanks so much! I knew the Italian grandmas would love the bolognese. A trip with you and Lucio to Bologna would be worth getting back to Italy as soon as we can. xoxox Cathy

      Reply
  8. JoEll says:
    January 10, 2011 at 11:03 am

    I am hoping I have these ingredients in my pantry! Love it – want to make this tonight! You are making all the Italian grandma’s proud..

    Reply
    • just pinch me says:
      January 11, 2011 at 6:24 pm

      Did you try it yet!?!

      Reply
  9. Kathryn Green says:
    January 10, 2011 at 2:29 pm

    Yeah! What an awesome job! So very proud of you :)

    Reply
    • just pinch me says:
      January 11, 2011 at 6:23 pm

      Thanks Kath!!

      Reply
  10. Cindy Tomasello says:
    January 13, 2011 at 10:13 pm

    I am so excited for you. I can’t wait to try the bolognese. My kids will love it!!

    Reply
    • just pinch me says:
      January 14, 2011 at 2:44 pm

      Thanks Cindy!

      Reply
  11. Sally says:
    January 17, 2011 at 9:50 pm

    This is way cool, I love it. Beautiful website and you make it look so easy! I definitely plan to expand my horizons!

    Reply

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