Best 3 Authentic Bolognese Sauce Recipes

AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)

Steps:

• Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
• Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
• Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
• Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
• Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
• Mangia!

AUTHENTIC BOLOGNESE SAUCE

Steps:

• Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced pancetta and cook for a further 10 minutes, until vegetables are softened and pancetta is golden.
• Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate - which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain, set a timer to 15 minutes. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan - this flavorful crust will then be deglazed with white wine. Watch over your pan as you don't want your meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of your 15-minute sautéing time (on my stove, that's after about 8-9 minutes).
• Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
• Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time - don't be afraid of adding more salt (tasting each time you add some), it is this recipe's key seasoning.
• To serve: Reheat the sauce. Mix in a knob or two of butter and about two generous tablespoons of freshly grated parmigiano-reggiano per serving - these last additions will produce an incredibly creamy flavor. Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated parmigiano-reggiano, to taste.

NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI

Steps:

• Brown, crumble and drain the meat. Set it aside.
• Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
• In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
• Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
• Cook at low heat for 10 minutes, stirring frequently.
• Finely chop the basil and crush the oregano. Add them to the cooking sauce.
• Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
• Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
• Cook sauce for 5 more minutes.
• **Note: Generally, the sauce is done when the garlic is soft.