Bolognese Sauce
This Bolognese Sauce recipe is built around (675 g) of lean ground beef, and it comes together in about 1 hour 45 minutes from start to finish. Low and slow is the secret — the longer simmer lets (675 g) of lean ground beef soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 1h 45m
- Total 1h 45m
- Serves 4
- Level Easy
Ingredients
- 1 ½ lb (675 g) of lean ground beef, at room temperature
- 2 large Egg whites, at room temperature
- 1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 6 clove Garlic, peeled
- 2 tbsp Olive Oil
- Bay Leaf
- Oregano
Method
- Put a thick-bottomed pot over a medium-low heat with the oil and garlic.
- As the pot warms up, mix the beef and egg whites into a homogeneous paste.
- Stir the garlic cloves in the warming oil until the fragrance can be noted.
- Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.
- Add the tomato paste and stir before adding the stewed tomatoes.
- Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.
- Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.
- Season according to taste, taking in consideration the salt content of the tomato products.
- Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done.
Tips for the best Bolognese Sauce
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens (675 g) of lean ground beef and drives off the liquid too fast.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Bolognese Sauce recipe medium to make?
It is rated medium: 8 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make Bolognese Sauce ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Bolognese Sauce take to make?
About 1 hour 45 minutes in total — roughly under an hour of preparation and 1 hour 45 minutes of cooking.
How many people does this Bolognese Sauce recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for (675 g) of lean ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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