Bolognese Sauce
A deliciously slow cooked Bolognese meat sauce - perfect for serving over pasta or in a lasagna
Servings: 12
Ingredients
- 300 g onion, finely diced
- 300 g carrot, finely diced
- 4 cloves garlic, minced
- 1 tsp fresh, chopped oregano and thyme
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 400 g cans whole peeled tomatoes
- 750 ml dry red wine
- 500 ml chicken or veal stock
- 375 ml milk
- salt and pepper to taste
- 1000 g ground beef
- 500 g ground pork
Instructions
- In a large stock pot, add the olive oil.
- Once the pot is hot, add the chopped onion and carrot and season them generously with salt and pepper. Cook the vegetables until they are evenly brown, stirring frequently, about 10 to 15 minutes.
- Crumble in the beef and pork and brown the meat. Season with salt and pepper.
- Add the garlic and fresh chopped herbs.
- Add the tomatoes and tomato paste. Cook and crush the tomatoes. Simmer about 5 minutes.
- Add the red wine. Simmer 60 - 75 minutes. Stir every 20 minutes or so to prevent scorching or sticking.
- When the wine has nearly fully reduced, add the stock and simmer for another 60 - 75 minutes. Stir every 20 minutes or so to prevent scorching or sticking.
- When the stock has reduced, add the milk. Simmer for another 60 - 75 minutes until the sauce is thick and rich. Stir often to prevent sticking or scorching.
Notes
You can use the sauce immediately or store in the fridge for a few days. This sauce also freezes well. When reheating you may need to add a small amount of water to help loosen the sauce back up.