Scott's Famous Bolognese Sauce
If you have never made red sauce before, this is very easy to make. This recipe came from my coworkers mother who was born in Italy. I have tweaked it over the years. It's very thick and is great over pasta, rice or even on a roll as an Italian sloppy joe.
If you have never made red sauce before, this is very easy to make. This recipe came from my coworkers mother who was born in Italy. I have tweaked it over the years. It's very thick and is great over pasta, rice or even on a roll as an Italian sloppy joe.
- 1 large onion chopped
- salt and pepper to taste
- 3 cloves garlic crushed
- 1 lbs ground beef
- 84 oz crushed peeled italian style tomatoes
- 3 sticks celery washed, chopped
- 3 large carrots peeled,chopped
- 1 lbs sweet italian sausage casings removed
- 1 cup dry white wine yes white not red, and use a good white wine.
- fresh parsley; chopped
- 2 - 3 tablespoons olive oil
- Carbohydrate 5.714918800625 g
- Cholesterol 128.139844525 mg
- Fat 46.228009315125 g
- Fiber 1.33837499856949 g
- Protein 26.588698468625 g
- Saturated Fat 17.1664219123 g
- Serving Size 1 1 Serving (566g)
- Sodium 541.7645000625 mg
- Sugar 4.37654380205551 g
- Trans Fat 8.210611123875 g
- Calories 557 calories
Step-by-step
- Sauté Onion, Carrots and Celery in olive oil with salt and pepper until translucent.
- Add ground beef and sausage and cook until brown.
- Add garlic, cook for 2 minutes.
- Add Tomatoes, White Wine and Fresh Parsley.
- Simmer to at least 2 hours, stirring occasionally with a heavy wooden spoon.
- Adjust salt and pepper.
Unlike a quick marinara that relies on bright, fresh acidity and a rapid ten-minute stovetop spin, a true bolognese demands patience and a heavy-bottomed pot to develop deep, savory complexity through hours of gentle reduction. Building this sauce requires an initial sweat of the aromatic vegetables until they become completely translucent, which breaks down their natural starches and creates a sweet foundation without burning the olive oil. Because this yields eight generous portions, financial efficiency comes from utilizing bulk meat purchases and preserving the surplus properly.
Freezing and Reheating Strategies
Meat-heavy sauces freeze exceptionally well for up to three months when stored in airtight glass containers or heavy-duty freezer bags pressed flat to eliminate air pockets. Thaw frozen portions overnight in the refrigerator before gently reheating them on the stovetop over medium-low heat, adding a splash of water or broth to restore the original consistency if the starches have tightened too much during storage. Scaling this recipe down requires careful attention to the liquid ratios, ensuring the cup of dry white wine does not overpower the tomatoes during the prolonged two-hour simmer.
- Stir occasionally with a wooden spoon to prevent the dense meat solids from sticking and scorching at the bottom of the pot.
- Cook the ground beef and sweet Italian sausage thoroughly until browned before introducing the crushed garlic for the final two minutes of that phase.
- Adjust the seasoning only after the sauce has finished its extended simmer, as the liquid reduction naturally concentrates existing sodium levels.
