Authentic Italian Bolognese Sauce Recipe is the recipe for a classic Italian Bolognese sauce which is a meat sauce from the city of Bologna Italy. Authentic Italian Bolognese Sauce Recipe will show you step by step how to cook and make this Italian classic recipe for Bolognese sauce. This recipe is authentic in its methodology to cook a fantastic tasting Bolognese sauce . The sauce is made from a Mireoix (celery, red onion, and carrot). Both ground Beef and Pork is used to make this ragu alla Bolognese, a slow cooked sauce for pasta. Both Tomato Paste and imported Italian crushed tomatoes are used to make this restaurant quality Italian sauce. Though this recipe may not be original because of the choice of pasta be assured that in 1982 the Pellefrino Artust published a recipe using a little bit of dairy such as is used by The Bald Chef in his rendition of this recipe. Spaghetti Bolognese is not popular in Italy but has become common place as a recipe in many restaurants in the United States.
If you want to cook up some amazing homemade Italian Bolognese Sauce these are the ingredients you will need.
This recipe is a little time-consuming, but the results are well worth the effort. Start out with 2 peeled carrots, 1 1/2 stocks of celery, and 1 medium red onion. The key to making the Mirepoix is to finally chop the vegetables into very small pieces. I like to add 3 or 4 cloves of garlic, to my vegetable mixture even though this is not typically done in this recipe. Once I prepared all of the vegetables I will take a large stock pot and place 2 or 3 tablespoons of extra virgin olive oil and bring the stove up to medium heat. The next step is to add the garlic and the Mirepoix, stirring occasionally to sweat out some of the water caramelize the onions. After 10 or 15 minutes of slow cooking my vegetables I will then remove the vegetables from the stove and place into a bowl. The next step is in the same stockpot. I will Brown off 1 pound of ground beef and 1 pound of ground pork. Once the ground meat is thoroughly cooked. I will stir in 7 ounce can of good quality tomato paste. Once the tomato paste and the ground meats thoroughly mixed. I will then return my vegetable mixture and add 1 cup of good quality red wine oregano, thyme, black pepper, and sea salt to taste. Stir in 2 or 3 ounces of milk or half and half to thicken the sauce. I will thoroughly mix the ingredients and cover them so that they make cook on medium low for about 40 minutes. Once all the flavors have been infused I will then add a 28 ounce can of imported Italian crushed tomatoes and cook for an additional 30 to 40 minutes. prepare, preferably fresh flat pasta per manufacturers specifications drain and top with your Italian Bolognese Sauce. I like to add full topping of imported hard cheese such as Romano or Parmesan cheese.