The real deal bolognese sauce2013-06-08
- Yield : 2L
- Servings : 6
- Prep Time : 15m
- Cook Time : 1:15 h
- Ready In : 1:30 h
I love bolognese sauce. It’s so comforting and yummy and very versatile as you can freeze it and use it later on in just about anything – a pizza, with spaghetti, in a zucchini lasagna, etc.
Authentic bolognese should be made with ground beef according to purists. I don’t really care what kind of meat is used as long as there’s meat in it! I don’t think the comfort factor would be there without the meat! 😉
- 500g ground beef
- 3 big carrots, peeled and grated
- 2 big onions, peeled and chopped
- 3 cloves of garlic, peeled and finely chopped
- 180g bacon, chopped
- 1 stick of celery, chopped
- 2 cans of 400g chopped tomatoes
- 2 tablespoon of tomato purée
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/3 teaspoon of sugar
- salt and pepper to taste
Fry the ground beef in a stock pan on medium high heat until cooked. Drain and set the beef aside.
Fry the bacon in the same pan until partially cooked.
Add the onion and garlic and fry until the onion become translucent.
Add the rest of the ingredients.
Bring to a boil and then simmer for 1.5 hours until the sauce is rich and thick.
Taste and add salt and pepper if needed.
Serve with cooked spaghetti.