Bolognese Sauce
- Level: Intermediate
- Yield: 16 to 20 servings (1 gallon)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 331
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 46
- Sodium
- 646
- Total: 1 hr 35 min
- Active: 1 hr 35 min
Ingredients
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
Directions
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.