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.

8 Person(s)
Preparation time
Cooking time



  • 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)
Savory Sauces
Fairly cheap


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.

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Saturday, 15 August 2020