Bolognese Sauce (An Italian tomato and meat sauce)
Published February 23, 1982
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
2 tablespoons olive oil
¼ cup (2 ounces) bulk sausage
½ cup finely chopped onion
⅓ cup finely diced celery
½ cup finely diced carrot
½ pound finely ground beef
½ pound finely ground pork
2 chicken livers, finely chopped, about ⅓ cup
½ teaspoon rosemary
⅛ teaspoon freshly grated nutmeg
Salt to taste, if desired
A generous grinding of black pepper
1 cup dry white wine
3 tablespoons tomato paste
3 cups imported canned Italian plum tomatoes
1 cup beef broth
2 tablespoons chopped fresh basil or 1 teaspoon dried
¼ cup heavy cream
Nutritional analysis per serving
7 grams carbs; 99 milligrams cholesterol; 315 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 23 grams fat; 2 grams fiber; 576 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.
- Step 2
Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
- Step 3
Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1 ½ hours.
- Step 4
Stir in the basil and cream and remove from the heat.
Private Notes
Comments
I didn't have chicken livers. Used 1/2 groud beef and 1/2 italian sausage because I didn't have ground pork. Threw in some sun-dried tomatoes and chopped fresh plums tomatoes because I didn't have canned. Didn'y npther with most of the measurements, I just eye-balled it. Guess what: it was delicious.
This was an excellent bolognese. Highly recommend.
The recipe calls for wine, but does not instruct when to add. It needs correction. I usually add at after the onions so that the alcohol has a chance to burn off before the other ingredients are added.
I have made this a few times, as written. The chicken livers add a nice flavor. I give it 5 stars!
This was an excellent bolognese. Highly recommend.