- 100 grams* onion – chopped
- 100 grams* celery – chopped
- 100 grams* carrot – chopped
- 500 grams* of veal or beef
- olive oil
- 1 cup red wine – I use a cabernet or zinfandel
- 1 (28oz) can of crushed tomatoes
- 1 bay leaf – optional
- salt and pepper
- Simmer chopped onions, celery, and carrots in extra virgin olive oil, season with salt and pepper. Let it reduce a bit.
- Add in ground beef, season with salt and pepper – allow to heat then add 1 cup red wine.
- Let the wine evaporate then add crushed tomatoes and bay leaf then cook at a low temp for 4 hours.
- Add salt and pepper to your taste level.
* While grams is a measurement of weight and in the US we typically use volume as our preferred measurement you can translate 100 grams to about 1/2 cup – I went heavy on the veggies and used about 1 full cup. 500 grams translates to just over 1 pound of ground meat.
2. I added a bay leaf to the recipe. I just like the flavor it adds. Some bolognese recipes also call for basil. Add either or both to your liking!
3. The traditional pasta noodle shape used with bolognese is the tagliatelle made with eggs, which is what I used. However, the egg noodles aren’t my favorite, I would recommend using a pappardelle or fettuccine noodle.
Keywords: Italian, Bolognese, meat sauce, red sauce, spaghetti sauce