Bolognese Sauce made with Soffritto, Tomato Paste, Wine, Meat & Passata. Simmered all day for those flavors you only get in a Bolognese.
Servings: 8 portions
Equipment
- 1 Saucepot
Ingredients
- 1/4 C Extra Virgin Olive Oil
- 1 C Onion
- 1 C Carrots
- 1 C Celery
- 1/2 C Tomato Paste - Double or Triple Concentrate
- 1 C Wine - Optional Red or White
- 1 lbs Ground Beef
- 1 lbs Ground Pork
- 1/2 lbs Veal or Pancetta - Optional
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 2 680 ml Mutti Passata - or 1 Jar & 28 oz. can of San Marzano
- 5 C Water
- 1/2 C Whole Milk or Cream
Instructions
- In a large Saucepot over medium heat, add Olive Oil and small diced or roughly chopped Soffritto. Cook for 10 minutes stirring once in a while.
- Add in the Tomato Paste to cook for a few minutes mixing well. Then add Wine and reduce to half. Add in the Meats and break apart while mixing and cooking. Add Salt & Pepper. Cook until only the fat remains.
- Empty the Passata into the Saucepot with 5 Cups of Water. Save about 1/2 C of the Water to rinse out the Passata jar and empty into the Saucepot. Mix well and bring it to a boil. Once it starts to simmer, lower the heat to low.
- Keep it at a gentle simmer uncovered for 4 hours or longer until thick. Stir occasionally and more frequently as the Sauce thickens.
- Once the Sauce is very thick. Where you can run you Spatula through and it takes a second or so for it to fill back in. Add in your Milk or Cream and cook a few minutes. Make any final adjustments with the Salt & Pepper if needed and remove from heat.
Notes
For each Portion, weigh out 200 g of Bolognese for 100 g of uncooked Pasta. Cook the Pasta in Salted Water until almost al dente. Place the Bolognese & Pasta into a Saucepan and cook until the Pasta is done to your liking. Adding in Pasta Water if needed to adjust the consistency.