Rosie's
HOME BAKERY

Rosie's HOME BAKERY



1 Hour Bolognese

​A little more than three years ago now, my husband and I took a dream vacation to Italy. We toured around Venice, Florence, and Rome and had an absolutely fabulous time. While we were in Florence, we took a touristy cooking class at the Food & Wine Academy of Florence with some slightly sarcastic but totally fantastic Italian chefs. The class was called "Wanna Be Italiano Cooking Class". I'm not even kidding, how could I make that up? We made fresh pasta, ravioli, and a hearty Bolognese that only took an hour. For the amount of time it takes, this Bolognese is pretty spectacular. I have nothing against the kind that sit for hours on the stove, in fact, I'm sure I will share one of my favorites of that type soon. But, if I'm short on time (and seriously, when am I not with two small kids) and I want to remind myself of that fabulous trip, I whip out this recipe.

​ This sauce has few ingredients and our chef teachers stressed that true Italian cooking keeps it simple; they don't clutter the dish with a lot of different flavors. Simple, clean, made with heart and you can't go wrong. Well, quality ingredients help too. That being said, I often add garlic to this recipe, cause, well, I'm an American with crazy cooking ideas and I really like garlic. 😉 I guess what I'm saying is maybe take the warning with a grain of salt. You are the one eating it after all.

1 Hour Bolognese Sauce

1 Hour Bolognese Sauce

Rich bolognese sauce, ready in just over an hour.


serving(s)
8 Person(s)
Preparation time
5m
Cooking time
1h
 

Ingredients

Main

  • 1 Medium Red Onion
  • 1 Medium Carrot (peeled)
  • 1 Stalk Celery (de-veined)
  • 1/2 Cup Olive Oil
  • 1 Clove Garlic
  • 1 Cup Red Wine
  • 1 Pound (original 500g) Ground Beef
  • 1 Pound (original 500g) Fresh Pork Sausage (uncased)
  • 1 28oz Can Whole Peeled Plum Tomatoes
  • 1/2 Teaspoon Salt (or more to taste)
Category
Savory Sauces
Cost
Fairly cheap
Difficulty
Easy

Directions

1. Mince the onion, carrot, celery and garlic. To save time, I use a food processor to chop everything up. Don't have a food processor? It's also fine to use a knife to cut by hand, that is the way we prepped the veggies in class.

2. Heat the oil to medium high in a large dutch oven or similar large pan. (Yes, it is a lot of olive oil, you'll need it). Add the onion and brown for 2 minutes until soft. Add the carrot, celery and garlic and brown for about 3 minutes more.

3. Add the beef and pork to the veggies and fry them until they are browned, for about 10 minutes, stirring the sauce constantly without a lid.

4. Add the wine and bring to a boil. Continue to boil for about 5 minutes, stirring occationally all the while.

5. Reduce the heat to medium low and add the tomatoes and the salt. Simmer over a gentle heat without a lid for 40 minutes, stirring occationally and mashing up the tomatoes along the way. Taste and adjust the seasoning.

Serve over fresh pasta.

Share this recipe

An Ode to Pan Grease
Foods of NY Tours - Original Greenwich Village

Comments

 
No comments yet
Already Registered? Login Here
Guest
Saturday, 15 August 2020