Easy Homemade Bolognese Sauce
Easy Homemade Bolognese Sauce is one of our favorite pasta toppings. I love this sauce for several reasons. First of all, I like that this recipe makes enough for four dinners for my family. Secondly, I like that I can store this sauce in the freezer. That way, I can easily defrost it for a quick dinner. And, lastly, I love how warm and comforting this sauce is. On a cool night, this is the perfect sauce to add to any pasta.
The Equipment I Used
- A Dutch Oven- I cooked my sauce in my six quart Le Creuset enameled cast iron Dutch oven. But, you can use any large pot.
- A Food Processor- This isn’t essential, but I used my food processor to dice up the celery, onions, carrots, and garlic.
The Ingredients Needed for Easy Homemade Bolognese Sauce
- Oil- Use extra virgin olive oil. It adds great flavor to this sauce. I like California Olive Ranch brand.
- Bacon- This also adds great flavor to the sauce. I like Niman Ranch brand.
- Carrots- Be sure to peel your carrot before chopping it. I prefer organic carrots.
- Celery- Use some of the celery leaves, too.
- Garlic- I like to buy the peeled cloves and keep them in my freezer.
- Ground Beef- Use ground chuck.
- Tomatoes and Tomato Paste- I like the Muir Glen brand.
- Wine- Use a good red wine. I prefer Cabernet Sauvignon.
- Nutmeg- Grate whole nutmeg into your sauce.
- Chicken Stock- I always use homemade stock. My recipe is attached below.
- Milk- Be sure to use whole milk.
How I Made my Sauce
- First, I slowly browned all the veggies. Take care to not burn the veggies.
- Next, I added the meat and cooked it until it was no longer pink.
- Then, I added the rest of the ingredients and simmered it for an hour and a half. Stir often.
If you’re a pasta lover, you need to try this rich and hearty Easy Homemade Bolognese Sauce.
Easy Homemade Bolognese Sauce
A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup each chopped bacon and onions
- ¾ cup each diced carrots and celery
- 2 tbsp. minced garlic
- 1½ pounds ground chuck meat
- ¼ cup tomato paste
- 1½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 cup Cabernet Sauvignon or other red wine
- 2 cups chicken stock
- 1 cup whole milk
- 28 ounces canned crushed tomatoes
- ¾ cup Parmesan cheese rinds
- ½ tsp. crushed red pepper flakes
- 2 bay leaves
- ¼ tsp. nutmeg
- 2 tbsp. fresh thyme leaves
Instructions
- Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
- Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
- Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
- Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
- To serve with pasta, just stir about a quarter of the sauce into a pound of cooked pasta. Add extra Parmesan and fresh basil and serve. Freeze the rest of the sauce in three separate containers. Use for three more dinners.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
