Bolognese Sauce

By Leslie Blythe Beef, Italian, Sauce Sautéing, Simmering

December 15, 2014

I love making Bolognese Sauce! Chopping the vegetables in a food processor makes this classic bolognese very fast and allows them to disintegrate and thicken the sauce, which helps coat the pasta. You can also add some red wine to this sauce.

Prep: 5 mins
Cook: 1 hr

Ingredients

1/4 cup extra-virgin olive oil

1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 pound ground chuck beef

28-ounce can crushed tomatoes

1/4 cup flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

Salt and freshly ground black pepper

1/4 cup Parmesan cheese, freshly grated

Directions

1In a food processor, chop the onion, carrots, celery, and garlic until it becomes a paste.

2In a large pan heat the olive oil. Sauté the onion carrots, celery, and garlic over medium heat until it becomes very soft, about 10 minutes.

3In a separate skillet, over high heat, sauté the ground beef, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Remove beef from the pan and pulse in the food processor about five times until fine. Add the beef to the sautéd vegetables.

4Then add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1 hour. Finish bolognese with Parmesan cheese.

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