Ever Ready decided to give Bolognese a makeover by simplifying the process without compromising the taste. For optimum flavor make the sauce a day ahead or early in the day before serving. Traditionally a Bolognese recipe uses three kinds of meat (equal proportions) pork, ground beef and veal but for this recipe I used only ground beef. For this photo I used two types of pasta.
To cut down the acidity in tomato based sauces I usually add 1/2 tsp. sugar towards the end of cooking time. Do not simmer any tomato sauce more that 1-1/2 hours which can often increase the acidity level.
Bolognese Sauce with Pasta
- 2 TB. olive oil, divided
- 1 lb. ground beef
- 1 cup onions, diced
- 1/3 cup celery, diced
- 1/3 carrots, diced
- 3 garlic cloves, minced
- 2 TB. dried Italian seasoning
- optional crushed red pepper flakes (start small)
- 3/4 cup dry red wine
- 1- (28 oz.) can crushed tomatoes, preferably San Marzano
- 2 TB. tomato paste
- 1 bay leaf
- 1/2 tsp. salt and 1/4 tsp pepper
- 1/2 tsp. sugar
- 1/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 3/4 lb. dried pasta such as wide egg noodles or shells, cooked and drained
- Brown hamburger in 1 TB. of olive oil, crumble, drain and set meat aside.
- In the same pan heat 1 TB. olive oil , saute onion, celery and carrots until tender about 5 minutes.
- Add in garlic and spices except bay leaf and cook 1 minute longer.
- Stir in wine and cook until almost all the liquid has evaporated about 3 minutes.
- Add in crushed tomatoes with juice, tomato paste, salt and pepper, sugar, bay leaf and cooked meat. Bring to a slow boil. Reduce heat and simmer (uncovered) 45 minutes. Add in cream and mix well. Cook 5-8 minutes longer until sauce is thickened. Remove bay leaf.
- Serve over pasta and sprinkle with Parmesan cheese.