Best Ever Bolognese Sauce

Best Ever Bolognese Sauce

You can never have too many sauce recipes, so give Best Ever Bolognese Sauce a try. This recipe serves 6. One portion of this dish contains roughly 51g of protein, 50g of fat, and a total of 971 calories. For $3.66 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 24 people have made this recipe and would make it again. If you have bacon, celery, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 87%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Ragù alla bolognese (Bolognese Sauce), Bolognese Sauce (ragu Bolognese), and Bolognese Sauce (ragu Bolognese).

Ingredients

You need the ingredients below to cook it

  • bay leaves

    bay leaves

    bay leaves

    3 Items

  • beef broth

    beef broth

    beef broth

    793.787 grams

  • carrot

    carrot

    carrot, chopped

    64 grams

  • celery

    celery

    celery

    50.5 grams

  • wine

    wine

    dry red wine

    240 milliliters

  • thyme

    thyme

    fresh thyme, chopped

    1 Tbsp

  • garlic cloves

    garlic cloves

    garlic cloves, minced

    4 Items

  • ground pork

    ground pork

    ground pork

    453.592 grams

  • ground veal

    ground veal

    ground veal

    453.592 grams

  • olive oil

    olive oil

    Olive oil

    6 servings

  • parmesan cheese

    parmesan cheese

    Freshly grated Parmesan cheese

    6 servings

  • pasta

    pasta

    uncooked pasta

    453.592 grams

  • bacon

    bacon

    thick-cut bacon, diced

    2 slices

  • tomato puree

    tomato puree

    canned tomato puree

    363 grams

  • onion

    onion

    yellow or white onion, chopped

    160 grams

Instructions

Let's follow the instructions for cooking it

  1. Heat oil in heavy large pot over medium-high heat. Add bacon and saut until just beginning to brown (about 5-6 minutes).
  2. Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
  3. Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
  4. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
  5. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.
  6. Season with salt and pepper.
  7. Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often. Drain. Transfer to pot with sauce; toss.
  8. Serve with Parmesan.