Recipe: Bolognese sauce

Name: Bolognese sauce
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Cuisine: French
Ingredients: 17.75 oz (500 g) lean ground beef (in Romagna: veal and pork); 2 onions, peeled and cut into small dice (mirepoix); 2 carrots, peeled and cut into small dice; 1 celery stalk, peeled and cut into small dice; 3 garlic cloves, cleaned, crushed and minced; 6 large ripe tomatoes, blanched (skin removed) and cut into large chunks; 2 tablespoons tomato paste; 3.2 cups (75 cl) prepared beef stock; 1 pinch of oregano; A few fresh basil leaves (or dried if needed); 1 pinch of thyme flowers; 1 bay leaf; 3 tablespoons olive oil; Salt; 1 pinch of Espelette pepper or cayenne

By chef patrick Asfaux 4.8/5 (44 reviews) · 🍳 17 made it

Prep 15 min

Cook 120 min

Total 2h15

Servings 8 serv.

This sauce, called « alla bolognese », originates from the plains of Romagna. I know some purists might criticize me a bit, but after all, this is my interpretation of bolognese sauce, and it has always been appreciated by those who have tasted it. As always, when tomatoes are really ripe, make more than you need and freeze it in small trays for feasts all year round.

Ingredients for 8 servings

Adjust for

servings

17.75 oz (500 g) lean ground beef (in Romagna: veal and pork)
2 onions, peeled and cut into small dice (mirepoix)
2 carrots, peeled and cut into small dice
1 celery stalk, peeled and cut into small dice
3 garlic cloves, cleaned, crushed and minced
6 large ripe tomatoes, blanched (skin removed) and cut into large chunks
2 tablespoons tomato paste
3.2 cups (75 cl) prepared beef stock
1 pinch of oregano
A few fresh basil leaves (or dried if needed)
1 pinch of thyme flowers
1 bay leaf
3 tablespoons olive oil
Salt
1 pinch of Espelette pepper or cayenne

Step-by-step directions

1 In a large casserole, pour your 3 tablespoons of olive oil. When it is slightly warm, add the carrot dice, onion dice, celery dice, minced garlic, thyme flowers, oregano, and bay leaf. Season with salt and pepper, then let sweat covered for 10 minutes.

2 Add the meat, breaking it up as it cooks, then add the tomato chunks. Let sweat for another 10 minutes, then add the 2 tablespoons of tomato paste. Stir well, then pour in the beef stock.

3 Bring to a boil, season with cayenne pepper or Espelette pepper, and adjust seasoning to taste.

4 Let cook very gently for 2 hours, making sure your sauce doesn't stick to the bottom.

5 Just 5 minutes before the end, add the fresh basil and remove the small amount of fat floating on top with a large spoon.

6 There you have it, you only need to remove your bay leaf and your bolognese sauce is ready!

Chef Patrick's Comment

Many cooks add wine to this preparation, but that's a personal choice. I find that nature's gifts are enough to give flavor to this bolognese sauce recipe. Same goes for sugar, which I think is unnecessary because in peak season, really ripe tomatoes have hardly any acidity. Plus, the carrot dice and tomato paste finish removing what little remains.

Same thing with Espelette pepper, which of course isn't in the classic recipe, but it really enhances the overall taste.

Now that you have this sauce ready, it's your turn to play: pasta of course, but also veal or poultry escalopes, pan-fried fish, and more. The list of dishes you can make with this sauce is practically endless.