It takes only minutes to get started, then I just let it simmer slowly for a couple of hours. A good Sunday afternoon kind of dinner. Sauce Bolognese is not a spaghetti sauce, although it can be served with spaghetti. In fact, it is a ragú and it includes several cooking techniques, sweating, sautéing and braising, although it’s all done in one pan. It sounds fancy, but it isn’t and it is delicious.
Ingredients
- 1/4 cup unsalted butter or olive oil
- 1 medium onion finely chopped
- 1 stalk celery finely diced
- 1 small carrot finely chopped
- 1/4 lb bacon including fat, finely chopped
- 1 lb lean ground beef
- kosher salt and fresh ground black pepper
- 1 pinch ground nutmeg
- 1-2 tsp dried oregano
- 1/2 cup white wine
- 1 cup beef stock
- 4 tbsp tomato paste
- 1/2 cup heavy (whipping) cream
Instructions
- Gather all ingredients for starting the recipe.
- Melt 1/4 cup unsalted butter or olive oil in a large deep sided pan over medium heat. Add 1 medium onion finely chopped, 1 stalk celery, chopped, 1 small carrot, chopped and 1/4 lb bacon cut into lardons. Cook until the onions are golden and soft, about 5-6 minutes.
- Add 1 lb lean ground beef , break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
- Add kosher salt and fresh ground black pepper, 1 pinch ground nutmeg, 1-2 tsp dried oregano and 4 tbsp tomato paste. Stir to combine.
- Increase heat to medium high and add 1/2 cup white wine. Bring to a boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
- Add 1 cup beef stock stir to combine, reduce heat to a simmer and cook for an hour or more or until the beef stock has been almost completely reduced.
- A few minutes before serving, add 1/2 cup heavy (whipping) cream stir to combine.
- Serve over hot freshly cooked pasta.
