Bolognese Sauce

Total Time:
1 hr 35 min
50 min
45 min

16 to 20 servings (1 gallon)

  • 1 tablespoon grapeseed oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1/2 cup diced yellow onion
  • 2 tablespoons chopped garlic
  • 1/2 cup heavy cream
  • 2 quarts Pasta Sauce, recipe follows
  • Pasta Sauce:
  • 3 quarts canned whole peeled tomatoes
  • 1 cup extra-virgin olive oil
  • 1/2 cup fresh basil, chiffonade
  • 1/2 cup small diced carrot
  • 1 tablespoon fresh oregano, chopped
  • 1 small yellow onion, diced
  • 5 cloves garlic, chopped
  • 2 cups canned diced tomatoes
  • 1/2 cup tomato paste
  • 3 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • Special equipment: an immersion blender

  • Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.

  • Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.

Pasta Sauce:
  • Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes. Yield: 16 to 20 servings (1 gallon).

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