Bolognese Sauce134 Reviews
- Prep: 10 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 35 min
“An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.” - by Kimber
Original recipe yields 8 to 10 servings
- In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
- In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Serve sauce over hot pasta.
Amount Per Serving (9 total)
- 471 cal
- 19.7 g
- 46.5 g
Based on a 2,000 calorie diet
Reviews (134)Rate This Recipe
"This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, cele..." See morery and shredded carrot in the bacon fat. When they were soft, I added the pork, beef and garlic. Then I followed it exactly as it was. I remember watching Emeril on the Food Network and he always fried his "mirepoix" (celery, onion and carrots) when he made his sauces and it really made the flavour much better. Very tasty recipe."
"This is an EXCELLENT recipe. I have made it a number of times both for my family and for dinner parties. I have gotten rave reviews each time I have made it, and there is rarely any left. Even my p..." See moreicky husband loves it. I brown the bacon first and then remove the bacon from the pan leaving the grease behind to saute the onions in. I found that when cooking the bacon and onions together, as suggested in the recipe, the bacon never really browns and is kind of soggy and rubbery from all the liquid the onions create while cooking. I also double the amount of tomato sauce for a little runnier sauce. I cook the sauce in a crockpot on low setting for the afternoon instead of in a saucepan on the stove. Great recipe, we really love it!"
"This is just your basic, everyday bolognese sauce. I only see one problem with this recipe... dried herbs. If you're going to use herbs, do it right and use fresh. They have about five times more flav..." See moreor than their dried brethren and they don't stay in your spice rack for five-six years at a stretch. I would probably also triple the amount of garlic in the recipe."
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