Bolognese Sauce
A slow, aromatic meat ragù with red wine and fresh basil. Inspired by Restaurante Palazzetto D’Italia.
Ingredients
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- 1 poundgood-quality ground beef
- 2medium white onions
- 1carrot
- 3 clovesgarlicfinely chopped
- 2 cupstomato paste
- 1bunch of fresh basil
- 1 teaspoonsugar
- 2bay leaves
- 2 cupschicken stock
- 1/2 cupdry red wine
- salt and pepperto taste
Instructions
- Sauté the chopped onion in olive oil with a little salt and pepper.
- Add the chopped garlic and then the chopped carrot.
- Add the ground beef and cook until browned.
- Blend everything again in the processor and return to the heat.
- Add stock, red wine, tomato paste, bay leaves, basil and sugar to cut the tomato’s acidity.
- Let it cook for half an hour.
- Simmer on low heat until slightly reduced.
Notes and variations
- Uses: spaghetti bolognese, lasagna, or baked short pasta with cream cheese.
- For baked pasta: layer it, finishing with sauce and parmesan, in a buttered dish.
Source: Restaurante Palazzetto D’Italia
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