Wednesday, September 3, 2008

Bologonese Sauce

"Bologonese' Sauce refers to dishes that are slowly simmered with vegetables and meat until it is nice and thick.

  • 1 1/2 pounds lean ground beef
  • 4 Italian sausages . . .casings removed
Brown the ground beef and the sausages together. . .Use a potato masher to ensure even small bits. . .this will take a bit of patience but it's good to have even small bits.
  • 1 large onion
  • 2 stalks celery
  • 2 carrots
  • 1 tablespoon minced garlic
  • 1 large red bell pepper
Chop the veggies coarsely and put them in a food processor and pulse until they are even and finely chopped.
Add this to the browned meat. Simmer until the veggies are softened. . about 5 minutes.
Add .. .
  • 1 28 oz can diced tomatoes
  • 1 cup of red wine
  • 1 cup  whole milk
  • 1 small tin tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 tablespoon freeze dried basil leaves. . or use a small fist full of freshly chopped
  • 2 teaspoons of dried oregano
  • 1 teaspoon of red pepper flakes
Simmer slowly for about an hour.
Finish with a fist full of chopped parsley. . .and serve over hot spaghetti noodles. . .or which ever noodle suits your fancy.


  1. Hi Lovella,
    We're on here together, I was just going to click on Publish Now, but decided to check and saw a new recipe. Looks great! I've never made this! I will click later and hope it's okay with you that I used part of a recipe I got from you many years ago. Curious?

  2. hey...I like this. This is a good recipe to make in bulk and freeze is reservable portions. Thanks

  3. Hi Lovella!

    A great classic bolognese. I'll be making your recipe next time, with just one adjustment:

    Since you've got your food processor out, why don't you make a panade of white bread (about two slices) and milk (enough to soften the bread) and add it to your food processor along with your raw meat and pulse until the panade is evenly mixed with the meat.

    You'll never know it's there when you brown the meat, but it will give the sauce an amazing simmered all day flavor. The milk breaks down the proteins in the meat and softens them. Once I learned this little trick, I've passed it on to everyone and they agree. It's worth that little extra step!

  4. Sounds wonderful...where do you find those sausages? And whole milk...we always have an abundance of that.

  5. Kim, thankyou for that great tip to add the bread and milk to the food processor. . I would imagine the meat would have a nice even texture then ..

  6. I could go for that for supper..I too love pasta.
    I once heard from a great chef that milk tenderizes chicken so I usually let the chicken sit in milk for a couple of hours or even overnight before if it works for chicken it would for other meats too.

  7. Oh, I used to tenderize chicken breasts like that (in milk) but I somehow have totally forgotten about that. (Maybe because I haven't made my own chicken cordon blue for ages!) It does work well for certain recipes.
    Thanks for the reminder!

  8. Just in time. I needed this recipe. Can't wait to try it.

  9. Dear Lovella,

    Thank you for sharing this recipe. I had several helpings of this bolognese sauce served over thin spaghetti, I think I would like to make this one as part of our weekly meal as well. Loved ALL the veggies as well.

    Thank you.

    Kind regards.