Elaboration: Bolognese sauce

Bolognesa sauce
Bolognesa sauce

Elaboration: Bolognese sauce

  By solypimiento  ,     ,

August 4, 2015

5.0 0

This thick tomato and meat based sauce is the perfect friend of a number of pasta types: traditionally spaghetti or tagliatelle but not limited to these as it can also be used to make a nice lasagne or to stuff some delicious cannelloni. When it comes to preparing an awesome Bolognese sauce, patience is the key. Do not rush in any step, the wait will be worthwhile: take your time finely chopping the vegetables, slowly simmering the sauce and, even letting it rest for some time before eating. This recipe produces 3 kilos of sauce that should be enough to prepare about 12 servings of pasta alla Bolognese or to make 2 large lasagnes. It can be perfectly stored in the freezer

  • Prep: 15 mins
  • Cook: 1 hr 45 mins
  • 15 mins

    1 hr 45 mins

    2 hrs

  • Yields: 3 kg (12 spaghetti servings / 2 big lasagne)


1 1/4 kg - Tinned chopped tomatoes

2 tbsp - Double concentrated tomato puree

1 kg - Minced beef

250 g - Minced pork

450 g - Onion

350 g - Carrot

125 g - Celery stick

3 - Garlic cloves

100 g - Butter

250 ml - Red wine

250 ml - Beef stock

1 tsp - Black pepper, freshly ground

AR - Salt

AR - Sugar

1 - Bay leaf


Clean, peel and cut the onion, garlic, celery and carrots in fine brunoise.

Put a large saucepan on a medium heat and melt the butter. Sweat the onion and the garlic for 5 minutes, then incorporate the carrot and celery and sweat together for another 10 minutes.

Turn up the heat to high, add the minced meat and cook for about 5 minutes until the meat loses its red colour and begins to brown. Stir constantly, splitting any meat lumps apart with a wooden spoon. We are after a loose minced meat. Season generously with salt and black pepper.

Lower the heat to a minimum, add the bay leaf, the red wine, the beef stock and let it simmer until the volume of liquid reduces down to 1/3 of the original.

Add the chopped tomatoes, the concentrated tomato puree and mix well. Cover the saucepan with the lid and simmer gently on a very low heat for 1.5 hours. Have a first look after 30 minutes, stir gently and smash any big tomato chunk against the wall of the saucepan with a wooden spoon. Remove the bay leaf and cover again with the lid. Check once more after 30 minutes repeating the same operation.

Turn off the heat and let the sauce rest for at least 30 minutes. The longer it rests the better, as all flavours amalgamate together, going much tastier and complex to the palate. It is not a bad idea to prepare the Bolognese sauce one day in advance.


1 Review

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August 5, 2017

The recipe only partially resembles the ragu alla bolognese that is traditionally associated with tagliatelle. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth.


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