Authentic Italian Bolognese Sauce Recipe
One of the absolute highlights of my inspiring fall trip to Italy was a cooking class the boys and I attended in Florence, and I am thrilled to share this recipe for authentic Italian Bolognese sauce. The class began at the market where we learned what to buy for our homemade pasta, what meats to buy for the Bolognese sauce, and how to choose the freshest vegetables for the dishes we were to make. We also learned about the best cheeses, olives, breads and meats to serve as appetizers. It seems like Italians are pros at taking the time to slow down and enjoy life and family. They take pride in cooking and their food brings people together. It was a treat to be with one of these families for the day and to experience a "food adventure" with my boys. When it comes to food, I love that Italians enjoy the process of the meal (both making and eating) and gathering around the table with good food and wine is often an event.
Italian Bolognese Sauce
It's heavy on meat and light on sauce but is simply delicious!
- 1/2 cup extra virgin olive oil (high quality not required)
- 1 medium red onion
- 1 carrot
- 1 stick of celery
- 1.5 lbs. fresh ground beef (80% lean)
- 1 lb. pork sweet sausage (peeled)
- 1/2 cup of red chianti wine
- 2 Tablespoons tomato paste
- 1 1/2 cup hot water
- 2 teaspoons sea salt
- Finely chop the onion, carrot and celery. Heat the oil in a large steel frying pan, on high heat and then add the onion, carrot and celery. Sauté for five minutes.
- Add the beef and pork to the pan, separate using a fork, and brown for 10 minutes.
- Pour the wine in and reduce, on high heat, until it has evaporated.
- Add the tomato paste, hot water and salt, and stir well to ensure the sauce is combined. Reduce the pan to low heat and let simmer for three hours.
- If the sauce becomes dry during the simmering process, add a slight amount of water.
Serve with Tagliatelle Pasta
Visit the following link for more Italian inspiration and a recipe for the most AMAZING Tiramisu recipe we learned at a cooking class in Florence.