bolognese sauce recipe

This bolognese sauce recipe is delicious and takes less time than traditional recipes. Jill Lewis


This American style Spaghetti Bolognese Sauce is a delicious treat and is really quite simple to make. Bolognese is a classic, kid-friendly crowd pleaser. Bolognese sauce (ragu alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato concentrate.




The longer Ragù alla bolognese cooks the better; a 5- or 6-hour simmer is not unusual. This recipe takes much less time than traditional recipes - about 45 minutes. It's as good as I've ever had. I can guarantee you will receive many compliments if you serve this dish. I designed my own recipe from a modification from a recipe from the food network recipe and it is wonderful. This recipe is ideal for lasagna, eggplant parmigiana and stuffed zucchini. Use your favorite pasta. You could also use ground turkey instead of ground beef.

It is one of those healthy dinner recipes, as you have a complete meal with one dish - the proteins from the meat and cheese, plus the carbohydrates of the pasta and vitamins from the tomato. This is a hearty meal that will satisfy just about everyone's taste and budget. This recipe is simple enough for even the most novice chefs.

Here you go - mangia!

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1 celery stalk, chopped

• 1 carrot, chopped

• 1 pound ground chuck beef

• 3/4 cup dry white wine

• 1 (28-ounce) can crushed tomatoes or diced tomatoes

• 1/4 cup flat-leaf Italian parsley, chopped

• 8 fresh basil leaves, chopped

• Salt and freshly ground black pepper

• Spaghetti, whole wheat (follow servings and directions on package)

• 1/4 cup freshly grated Parmesan, for serving

Preparation

In a large skillet, heat oil over medium heat, add onion and garlic and sauté until onion is very tender, about 8 minutes. Add celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add wine. Boil rapidly about 5 minutes until liquid has reduced slightly. Add tomatoes, parsley, basil, and salt and pepper to taste and cook over medium low heat until the sauce thickens. Simmer, covered, 45 minutes. Mean while, in a large saucepan, cook spaghetti or your favorite pasta; drain. Serve sauce immediately over hot pasta and top with Parmesan. Makes 6 servings.