Bolognese Sauce, also known as ragù alla bolognese in Italian and sauce bolognaise in French, is a meat based sauce originating in Bologna, the capital city of the Emilia-Romagna region, Italy.
Authentic Bolognese sauce have whole meat and very little tomato, perhaps a couple of tablespoons of tomato paste. In the United States, the term ‘bolognese’ is often applied to a sauce that bears little resemblance to the sauce served in Bologna. Here it is typically made by simmering ground beef in a tomato based sauce with wine and stock for 30 mins to 1 hour.
It was traditionally served over freshly made tagliatelle pasta; now it is often served with rigatoni or used as the stuffing for cannelloni or lasagne.
- 1 tablespoon olive oil
- 1 teaspoon clarified butter (ghee)
- 1 cup finely chopped carrots
- 1 small sweet onion, chopped
- ½ pound Italian sausage – spicy
- ½ pound lean ground beef
- ½ cup dry red wine
- 3 cans (28 ounces) whole Italian style plum tomatoes (or chopped tomatoes)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground pepper to taste
Preparation time: 10 min
Cook time: 1 hour
- Heat olive oil and butter in a large pot over medium-high heat. Sauté the carrots and onions, stirring frequently until tender.
- Stir in the sausage and beef. Cook, stirring occasionally, until beef is brown and sausage is no longer pink.
- Drain the excess fat and add the wine. Heat to boiling, then reduce heat to low and simmer uncovered until wine has evaporated.
- Drain juice from tomatoes and chop them in the can with a sharp knife. Add the tomatoes and the rest of the remaining ingredients. Bring to a boil, then reduce to a very low heat, cover and simmer 45 minutes or 1 hour stirring occasionally.
- Serve sauce immediately, or keep in the refrigerator for a couple of days or freezer for several months.
- To make the taste of the dish stronger I would recommend adding basil leaves. As a result, when simmering this sauce for 1 hour at least, it has a very rich taste and strong flavour.
- The Bolognese meat sauce serves well with tagliatelle pasta. Cook the tagliatelle (400g). Drain thoroughly. Pour the sauce over the pasta. Garnish it with a grated Parmesan cheese and basil.