Bolognese Sauce (An Italian tomato and meat sauce)
Published March 2, 1982
- Total Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
2 tablespoons olive oil
¼ cup (2 ounces) bulk sausage
½ cup onion chopped fine
⅓ cup celery diced fine
½ cup carrot diced fine
½ pound beef ground fine
½ pound pork ground fine
2 chicken livers, chopped fine, about ⅓ cup
½ teaspoon rosemary
⅛ teaspoon freshly grated nutmeg
Salt to taste, if desired
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; 95 milligrams cholesterol; 258 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 1 gram fiber; 542 milligrams sodium; 16 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 butter and oil in heavy saucepan or casserole and add sausage, onion, celery and carrot. Cook, stirring, until onion wilts.
- Step 2
Add beef, pork and chicken livers and cook, stirring with side of heavy metal spoon to break up lumps, until meats lose raw look. Add rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
- Step 3
Puree tomatoes in food processor or blender or crush them by hand. Add tomatoes and broth. Bring to boil and let simmer, skimming surface of fat, 1 ½ hours.
- Step 4
Stir in basil and cream and remove from heat
Private Notes
Comments
The basic sauce you will recognize from your favorite mom & pop Italian joint. A very flexible base that will survive a little substitution and flair. Far from being a chore, waiting during the long simmering time will allow the aroma to suffuse the house and arouse the appetites of lucky diners.
Oops, didn't see that you need both sausage and pork. Made it with just sausage, hehe. And I decided to use liverwurst instead of chicken livers, since I don't know where to find chicken livers. It was awesome anyway!
I love this recipe. My only addition is to add a few tablespoons of toasted pignoli nuts to the sauce (i had this in a restaurant in Long Island City across from the courthouse).
No garlic?
I added finely chopped calamari olives and 2 T of homemade pesto. Absolutely delicious
I didn't use liver or ground pork but used sausage and ground beef and also added chopped shitake mushrooms from Trader Joe's (frozen) and found this sauce came out great.