Hello Again!
Do you want to try the most insanely delicious, flavorful, and hearty Bolognese sauce you have ever had? It’s truly comforting, not just for your tastebuds, but for your tummy, too.
I have made numerous batches of my Bolognese sauce, making minor tweaks with each version, but I have finally landed on the best batch yet.
Dustin and I actually sat in silence — aside from making yummy noises in between bites — as we ate this latest batch simply because it was that incredible.
I’ve even given containers of my sauce to family and friends so that they may try it and I am always asked for the recipe. So, here it is!
As usual, this should make enough for a few dinners, so it is best to freeze any leftover sauce in containers.
Enjoy!
Ingredients:
- Olive Oil
- 2 Large Sweet Onions, diced
- 6 Stalks of Celery, chopped, leaves included
- 3/4 bag of Matchstick Carrots
- 4 Bay Leaves
- 3 tsp dry Oregano
- 2 1/4 cups dry Red Wine
- 3 – 28 oz. cans of Crushed Tomato Sauce. *NOTE* I prefer to cook with Tuttorosso.
- 1 – 28 oz. can of Diced Tomatoes, juice included
- 1 – 6 oz. can of Tomato Paste
- 1 lb Ground Beef, minced
- 1 lb. Ground Hot Sausage broken up into small pieces
- 4 Cloves of Garlic, chopped
- Salt, to taste
- Pepper, to taste
- Crushed Red Pepper, to taste (optional)
Directions:
- In a deep sauce pot, coat the bottom with olive oil and heat on medium.
- Add the chopped onion.
- Once the onions are about translucent, add celery, carrots, and garlic.
- Saute for approximately 8-10 minutes.
- With a slotted spoon, transfer the mixture to a medium sized bowl.
- With the same pot, add the ground beef and hot sausage, breaking it up as it cooks.
- Add salt, to taste, to the meat. Stir occasionally until the meat is fully cooked.
- Add the vegetable mixture back to the pot with the meat.
- Add 2 1/4 cups of Red Wine.
- Once 3/4 of the wine has cooked out, add the crushed tomato sauce, diced tomatoes, and tomato paste to the pot. Stir thoroughly.
- Add 4 Bay Leaves
- Add 3 tsp dry Oregano
- Add salt, pepper, and crushed red pepper, to taste.
- When the sauce begins to bubble, turn the heat down to a simmer for 1 hour, stirring occasionally.
*NOTE* This should make approximately 3 dinners, so I recommend freezing some containers.
See photos below for examples:
- In a deep sauce pot, coat the bottom with olive oil and heat on medium.
- Add the chopped onion.
- Once the onions are about translucent, add celery, carrots, and garlic.
- Saute for approximately 8-10 minutes.
- With a slotted spoon, transfer the mixture to a medium sized bowl.
- With the same pot, add the ground beef and hot sausage, breaking it up as it cooks.
- Add salt, to taste, to the meat. Stir occasionally until the meat is fully cooked.
- Add the vegetable mixture back to the pot with the meat.
- Add 2 1/4 cups of Red Wine.
- Once 3/4 of the wine has cooked out, add the crushed tomato sauce, diced tomatoes, and tomato paste to the pot. Stir thoroughly.
- Add 4 Bay Leaves
- Add 3 tsp dry Oregano
- Add salt, pepper, and crushed red pepper, to taste.
- When the sauce begins to bubble, turn the heat down to a simmer for 1 hour, stirring occasionally.
Enjoy!
