Description
A rich and flavorful Classic Bolognese Sauce made with a blend of ground beef and Italian sausage simmered slowly with aromatic vegetables, garlic, red wine, and crushed tomatoes for a hearty Italian meat sauce perfect for pasta dishes.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
- 3 cloves garlic, minced
Meat
- 1 pound ground beef
- 1 pound ground Italian sausage or sausages with casings removed
Sauce Ingredients
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 cup red wine
- 1 (28-oz) can crushed tomatoes
- 2 bay leaves
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar (as needed)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large, wide pan over medium heat. Add chopped onion, diced carrot, celery, and minced garlic. Sauté slowly until the onion has fully softened, about 8-10 minutes, allowing the flavors to develop.
- Brown the Meat: Add the ground beef and Italian sausage to the pan. Brown over medium-high heat, breaking up the meat with a spoon as it cooks to ensure even cooking and good texture.
- Add Tomato Paste and Seasoning: Stir in the tomato paste, Italian seasoning, salt, and pepper. Cook for 1-2 minutes, letting the tomato paste roast and release its rich flavor. Be careful not to let it burn.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits stuck to the bottom of the pan to incorporate that flavor into the sauce. Simmer until the wine has reduced by about one third, being careful not to over-simmer to avoid acidity.
- Combine Tomatoes and Simmer: Stir in the crushed tomatoes and balsamic vinegar, then add the bay leaves. Bring the sauce to a boil once, then reduce the heat to a gentle simmer. Cover the pan with a lid.
- Slow Simmer to Develop Flavor: Simmer the sauce covered for 1-2 hours, allowing the flavors to meld and the sauce to thicken. Remove the lid and simmer for an additional 15 minutes to reduce any excess liquid, until the sauce is rich and thick.
- Adjust Seasoning and Serve: Taste the sauce and season with sugar, salt, and pepper as needed to balance acidity and flavor. Discard the bay leaves before serving.
Notes
- Use good quality red wine for the best flavor, but cooking wine or a substitute like beef broth can work in a pinch.
- You can prepare this sauce in advance; flavors often improve after a day in the refrigerator.
- Serve the sauce over your favorite pasta, or use it as a base for lasagna or other Italian dishes.
- To make the sauce gluten-free, ensure the Italian sausage contains no gluten additives.
- For a richer flavor, use a mix of ground meats or add a splash of heavy cream at the end for a creamy texture.
