Ingredients with Measurements:
- 1 lb ground beef
- 1 lb Italian sausage, casings removed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Parmesan cheese, grated (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat until browned, breaking it up into small pieces with a wooden spoon or spatula.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, thyme, and bay leaf. Season with salt and pepper to taste.
4. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. Remove the bay leaf and discard it.
6. Serve the Bolognese sauce over cooked pasta, garnished with grated Parmesan cheese if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the meat and vegetables, then low heat for simmering the sauce.
Serving size:
This recipe makes about 8 servings.
Nutritional information:
Calories per serving: 370
Fat: 21g
Carbohydrates: 15g
Protein: 27g
Sodium: 850mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Sweet or hot Italian sausage can be used depending on your preference.
- Chicken broth or vegetable broth can be used instead of beef broth.
- White wine can be used instead of red wine.
Variations:
- Add diced bell peppers or mushrooms to the sauce for extra flavor and texture.
- Use this sauce as a topping for homemade pizza.
- Make a lasagna with this sauce and layers of pasta and cheese.
- Use this sauce as a filling for stuffed peppers or stuffed zucchini boats.
Tips and tricks:
- Use a wooden spoon or spatula to break up the meat into small pieces as it cooks.
- Stir the sauce occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the sauce is too thin, let it simmer for longer to reduce and thicken.
Storage instructions:
Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Bolognese sauce over a bed of cooked pasta, garnished with grated Parmesan cheese and fresh herbs like basil or parsley.
Garnishes:
Grated Parmesan cheese, fresh herbs like basil or parsley.
Pairings:
Serve this Bolognese sauce with a side salad and garlic bread for a complete meal.
Suggested side dishes:
Side salad, garlic bread, roasted vegetables.
Troubleshooting advice:
If the sauce is too acidic, add a pinch of sugar to balance out the flavors. If the sauce is too salty, add more crushed tomatoes or water to dilute it.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Bolognese sauce originated in Bologna, Italy and is traditionally made with ground beef, pancetta, and a mixture of vegetables and herbs.
Flavor profiles:
This Bolognese sauce is rich and savory, with a slightly sweet and tangy tomato flavor.
Serving suggestions:
Serve this Bolognese sauce over cooked pasta for a classic Italian meal.
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Region: Italian