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.
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All-Seasons, Fine Food, Hearty, Minced Meat, One Pan Dinner, Pasta, Saucy, Slow Cooked/Braised, Sunday Dinner, Week Night Dinner
1hr and 30 min
1hr and 30 min
Degree of Difficulty
1/4 cupunsalted butter
1mediumonion finely chopped
1/4lbbaconincluding fat, finely chopped
1lblean ground beef
kosher salt and fresh ground black pepper
1/2cupheavy (whipping) cream
Gather all ingredients for starting the recipe.
Melt butter in a large sauté pan over medium heat. Add onion, celery, carrot and bacon. Cook until the onions are golden and soft, about 5-6 minutes.
Add ground beef, break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
Add kosher salt, black pepper, nutmeg and oregano and stir to combine.
Increase heat to medium high and add wine. Bring to a boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
Add beef stock and tomato paste, 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 cream and stir to combine.