Bolognese Sauce

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 4 to 6 servings, enough sauce to serve with 1 pound pasta
LEVEL: Intermediate

ingredients

  • La Salsa di 5 Minuti
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • Dried chili peppers, crushed
  • 1 (28-ounce) can peeled plum tomatoes, pureed
  • Salt
  • 3 fresh basil leaves, torn
    • 2 tablespoons unsalted butter
    • 3 tablespoons extra-virgin olive oil
    • 1 large carrot, finely chopped
    • 1 onion, finely chopped
    • 1 large celery stalk, finely chopped
    • 2 dried chili peppers, crushed
    • Sprig fresh rosemary
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1 cup white wine
    • 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
    • 3 basil leaves, torn
    • Salt
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        Directions

        In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary.

        Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let the wine reduce.

        Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.

        Before serving, add basil leaves and salt to season. Serve immediately.

        Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.

        Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.

        Season with salt, to taste. Add basil leaves at the very end.

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        5

        Newest Ratings and Reviews

        Read all 5 reviews

        • on December 30, 2012

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          This recipe was OK. I was really hoping it would be as good as some of the sauces I had while in Italy. It was good, but I had to spruce it up quite a bit because it was a little bland. I was looking for a semi-quick bolognese recipe because mine takes several hours to make and is more complicated. I added more garlic (a total of 5 cloves, more basil, quite a bit of salt, and a bit of dried Italian seasoning. I also simmered a piece of hot italian sausage in the sauce, which helped with the flavor. I would definitely make again, with the above changes.

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        • on November 03, 2012

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          This is the best Bolognese sauce I've tasted! It's also the simplest, which I think makes it so good. As with most of my recipes that I make, I alway double the garlic and I let the sauce simmer for at least 20 min. This is by far my favorite! We love Italian food and David's simple recipes are some of the best!

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        • on July 17, 2012

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          Wow! This is one of my favorite Rocco recipes. It is a company favorite. I make the 10 min tomato sauce the day before in bulk. The tomato sauce also freezes wonderfully. Have never had enough of the bolognese sauce left to try freezing.

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