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Wolfgang's Hearty Beef Bolognese Sauce

6 tablespoon s
extra-virgin olive oil
1 pound
lean ground beef
1 teaspoon
1/4 teaspoon
Freshly ground black pepper
2 teaspoon s
minced shallots
1 teaspoon
minced garlic
1/2 cup
dry red wine
5 pound s
Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoon s
tomato paste
3 tablespoon s
medium onion, finely diced
medium carrot, finely diced
medium celery stalk, finely diced
2 cup s
chicken stock
Bouquet Garnish
bouquet garnish made up of the following:
sprigs rosemary
sprigs basil
sprigs parsley
sprig oregano
bay leaves
1 tablespoon
black peppercorns
  1. In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft. 
  2. Add red wine and deglaze pan, reduce until almost all liquid has been absorbed. 
  3. Add chopped tomatoes, tomato paste, sugar and bouquet garnish. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently. 
  4. Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent. 
  5. Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

Average: 3.7 (55 votes)

About this Recipe

An essential ingredient in classic beef lasagna but great with spaghetti, linguine or fettucine, this is perhaps the quintessential Italian bolognese sauce.


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