Bolognese Sauce
The classic bolognese: ground beef, tomato, vegetables and herbs. Slow-cooked and flavorful. Goes well with any pasta, as a lasagna base, or to fill canelones.
- 500 g (1.1 lb) ground beef
- 1 can crushed tomatoes (400 g / 14 oz)
- 1 onion, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic
- Olive oil
- Oregano, thyme, crushed red pepper
- Salt and pepper
- 1 bay leaf
- ½ cup red wine (optional)
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1
Sauté the vegetables
Heat oil in a large pot or skillet over medium heat. Add the onion, carrot and bell pepper. Cook 8 to 10 min, stirring, until softened and lightly colored.
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2
Brown the meat
Add the chopped garlic, stir for 1 min. Add the ground beef. Break up the lumps with a wooden spoon and cook until it loses its pink color and starts to brown.
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3
Deglaze (optional)
If using wine, add it now and let the alcohol cook off for 2 to 3 min while stirring.
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4
Add the tomato and cook low and slow
Pour in the crushed tomatoes. Add oregano, thyme, crushed red pepper, bay leaf, salt and pepper. Stir well, lower the heat to a minimum and cook covered for 25 to 30 min. Stir occasionally.
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5
Final adjustment
Taste and adjust the salt. If it turned out acidic, add a pinch of sugar. If it's too thick, a splash of hot water.
- The slower it cooks, the deeper the flavor.
- It's even better the next day: make it ahead.
- Works as a base for lasagna, canelones, or over any pasta.
- Freeze in portions: keeps perfectly for 3 months.