Bolognese Sauce

I have been making this sauce for years.  It’s Giada’s recipe.  It is such a hearty, filling meat sauce.  Everyone I’ve made it for loves it.  And, it freezes very well.  (I actually make a double batch every year before my family vacations in Lake George, NY.  We defrost it and have a pasta dinner one night when we’re sick of dining out.)  So, when my close friend Lorena had her first baby a few weeks ago, I knew it would be perfect for her!  (Baby Nathan, by the way, is so freaking cute!!)

Start with all the chopping…(I made a double batch, so my pictures are a bit misleading.)

  • Chop 1 onion and 2 garlic cloves.
  • Heat 1/4 cup EVOO in a large skillet or pot over medium-high heat.
  • Once the oil is warm, add the garlic and onion and stir.
  • While that cooks, dice up 1 carrot and 1 stalk of celery.

  • Once the garlic and onion are tender and golden (about 8 minutes), add the carrots and celery.  Stir.

  • While the carrots and the celery soften up, mince up some parsley and chiffonade basil (or as my fashionista sister say, “chiffon some basil!”).
  • To chiffonade the basil, pile up some leaves and roll like a cigar.
  • Run your know through the rolled basil, creating “ribbons”.
  • Once the carrots and celery are tender (about 7 minutes), add about 1.3 pounds of ground chuck.
  • Break the meat up with a wooden spoon.
  • While the meat browns (make sure you stir it occasionally), open 1 large can of crushed tomatoes (28 ounces).
  • When the meat is completely browned, add the parsley, basil, and crushed tomatoes.
  • Stir to mix everything up.
  • Reduce the heat to low, season with s&p, and let simmer for about 30 minutes.  (I stirred every now and then.)
  • Once the sauce has thickened, add some grated Parmesan cheese.
  • Mix to combine.

At this point, serve with some pasta (I went with whole wheat penne rigate)

Or let cool, then place in containers to put in the fridge (for 3-4 days) or in the freezer (for a few months)

Either way, make sure you do a quality control check…aka taste it!  Enjoy!

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