This easy Bolognese Sauce Recipe tastes amazing and is perfect to serve with pasta, lasagna, etc. A truly authentic Italian flavor. Can be frozen too!
Amazing Bolognese Sauce Recipe
If you’re been surfing the web for recipes, you may have noticed that there are TONS of bolognese sauces out there, but if you start splitting hairs, a lot of them are frauds.
This delicious Bolognese Sauce Recipe is really authentic and it has so much deep flavor that you’ll be asking for seconds (or even thirds).
I must warn you, this Bolognese Sauce Recipe is not for an “easy weeknight meal”, it’s more of a Sunday supper kind of dish.
The meat sauce cooks low and slow for a minimum of one hour to develop the full flavor and allow the veggies and meat come together in harmony.
I prefer to serve mine with Tagliatelle or Pappardelle which are wider and holds more of the sauce in each bite but you can serve it with your favorite pasta, rice and as a filling for lasagna.
This amazing Bolognese Sauce Recipe is completely freezable so make a double or triple batch and just freeze when ready to use.
Personally, I love making things from scratch, it makes a huge difference and flavor when I just don’t have the time to do that, I know which store bought products will help me achieve the same effect with their homestyle flavors.
I hope you can try this delicious Bolognese Sauce Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 1/2 lbs of lean ground beef
- 1 large onion chopped
- 2 carrots peeled and small diced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 2 leaves bay
- 1 1/2 cups of red wine
- 2 cloves garlic minced
- 1-2 teaspoons of tomato paste
- 1/2 cup of water
- 2 inches of parmesan cheese rind
- 1 jar of Ragu Homestyle Thick & Hearty Traditional sauce
- Salt + Pepper
- Olive Oil
- 1 lb of pappardelle fettuccine or any other wide noodle pasta
Heat 1 tablespoon of olive oil in a heavy-bottomed pot over medium heat (I used a dutch oven)
Add the onions and carrots. Season with salt and cook for 2-3 minutes or until the onions have softened
Add oregano, basil, and garlic. Cook for 1-2 minutes
Add the beef and increase the heat
Cook the beef until browned, make sure you break up the beef into small pieces. Season with salt and pepper
Drain the excess liquid and add the wine. Cook until the wine has reduced by half.
Add the bay leaves, tomato paste, water, parmesan cheese rind, and the ragu sauce. Mix well
When sauce starts to boil, reduce the heat to simmer and cook for 1-2 hours partially covered
Check it every once in a while to make sure the sauce hasn't dried. If that happens simply add more liquid.
Check for seasoning and serve with hot pasta and parmesan cheese
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