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bolognese sauce

(1 rating)
Drmarion avatar
Recipe by
Marion Dyess
@Drmarion
Deerfield Beach, FL

This bolognese is sauce is wonderful! I could almost eat it as soup with nothing more than bread. I have been making it w/veal for quite some time now and I find the combination of veal with the sausage is wonderful. If you cannot find cheese and parsley sausage, any sausage without fennel will do. I make this recipe for large parties and turn it into a lasagna Bolognese which I will post in another recipe. But this can be made any pasta you choose. This is a very large recipe that I use for my large family and parties- It can easily be paired down to smaller portions. Bon Appetito!

(1 rating)
yield 20 serving(s)
prep time 1 Hr
cook time 2 Hr
method Saute

Ingredients For bolognese sauce

  • 3 qt
    fresh puréed tomatoes or 2 no. 10 cans of san marzano tomatoes
  • 6 lb
    fresh ground veal
  • 4
    cheese n parsley sausage patties
  • 1
    large red onion
  • 1
    large sweet or vidalia onion
  • 2
    leek
  • 5
    carrots
  • 5
    stalks celery
  • 1/2 bottle
    red or white wine
  • 1 stick
    butter
  • 1/2 c
    extra virgin olive oil plus more as needed
  • salt & pepper
  • 1 Tbsp
    aleppo chili pepper
  • 1
    rind of parmagianno reggiano cheese
  • MAKE A ROUX
  • 2 Tbsp
    butter
  • 1 c
    milk
  • 2 Tbsp
    ap flour

How To Make bolognese sauce

  • 1
    I start browning the meat and one cup of wine. Then I drain it in the colander, because I don't like all the oil and let it sit to drain all the fat. Set Aside
  • 2
    Chop leeks carrots onions and celery. I really like to use a food processor when I am making such large portions
  • 3
    sauté the vegetables in the stick of butter in a sauté pan.
  • 4
    Add another cup of wine
  • 5
    Enjoy the fragrance
  • 6
    Take a large pot- add veggies and meat all together and cook on low to medium, just until it bubbles- leave cover off so it will thicken- turn to low. Add cheese rind (s)
  • 7
    After it's been cooking for one hour, if you've used fresh tomato purée it may not be thick enough. Now it's time to make the roux
  • 8
    Melt 2 tablespoons of butter and sprinkle the flour while whisking at the same time. The purpose is to cook the flour. Once you have incorporated the flour and the butter it is time to add the milk very slowly and keep whisking. you will have a beautiful white sauce when you are finished that he should pour into your meat sauce and stir very well.
  • 9
    Add the white sauce to your tomatoe, veal and sausage mixture. Mix well to incorporate
  • 10
    Add Aleppo pepper, salt and pepper it's just one more layer of flavor
  • 11
    Simmer for about one hour until thick and creamy smile- it's gonna taste great!
  • 12
    For the pasta Boil pasta to taste: Set aside one cup of pasta water, put a ladle of sauce, some butter and toss pasta. When it gets hot start to drizzle pasta water until your pasta is steamy - serve with cheese and garnish For lasagne bolognese I use bake type lasagnes noodles unless I am making fresh pasta. I put some sauce on the bottom of a baking pan and I lay down noodles. Then sauce, grated cheese, noodles and repeat til you get close to top. On top I put grated cheese, drizzle with butter and I also put some grated mozzarella- bake in a preheated oven on 375 until bubbly and cheese melts.
  • 13
    BON APPETITE!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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