Like so many recipes there are many versions of this Italian classic. This is a basic meat sauce, call it what you want and put in what type of meat you want. It will work. The most important thing though is to start with a good sofritto, which is gently sautéing your vegetables as the base for the sauce and do not rush the cooking process.
Bolognese SaucePrint This
- 3 tablespoons extra virgin olive oil (45ml)
- 2 tablespoons unsalted butter (30ml)
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 3 carrots, finely chopped
- Sprig of fresh rosemary
- 200g minced pork (0.5lb)
- 200g minced beef (0.5lb)
- 1 cup white wine (240ml)
- 2 cups tomato puree (470ml)
- 2 dried chili peppers, crushed
- 5 basil leaves, torn
- Salt to season
In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary.
Add minced beef and pork and cook until golden brown. Remove rosemary sprig and
add white wine. Let reduce.
Add pureed tomatoes and let simmer on low heat for 1 hour.
Before serving, add basil leaves and salt to season. Serve immediately.