Growing up, we never had fancy spaghetti sauce. A jar of Ragu or Prego was about as good as it got. In college, I discovered a fantastic recipe for homemade spaghetti sauce and I’ve since ditched the jar sauces sold in the store. But, it wasn’t until my brother started dating his now wife and I visited them in Argentina that I learned about Bolognese Sauce. And it literally changed my life!

She lived in Italy before meeting my brother, dated an Italian guy and was able to get his grandmother’s recipe for authentic Bolognese Sauce. She won’t share the recipe with anyone, but I’ve had it enough times to be able to recreate a version that I believe is very similar to hers!

Bolognese Sauce is completely different from spaghetti sauce. It’s slow cooked with a ton of love and is thicker than your regular spaghetti sauce. It is comfort food at it’s finest! Your friends and family will beg you for more, or at the very least try to bribe you for the recipe!

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Bolognese Sauce

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Sauces Stocks & MarinadesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 lb 1 ground pork

• 1 lb 1 ground beef

• 1/4 cup 1/4 olive oil

• 1/2 lb 1/2 pickled pork, minced

• 2 cups 2 onions, diced

• 1 cup 1 celery, diced

• 2 tbsp 2 garlic, minced

• 1 cup 1 carrots, diced

• 2 cups 2 beef stock

• 2 (28-oz) cans 2 diced plum tomatoes, not drained

• 6 tbsp 6 tomato paste

• 2 2 bay leaves

• sugar, as needed

• salt and pepper, to taste

• 1/2 cup 1/2 parsley, chopped

Directions

• In a heavy bottomed pot, heat oil over medium-high heat. Stir in pickled pork and sauté 2 – 3 minutes to render fat. Add ground pork and ground beef. Cook until meat is well browned and slightly caramelized on bottom of pot. Meat should be separated and crumbly. If you cook the meat in a longer, slower fashion, you will bring out the best flavor.
• Blend in onions, celery, garlic, and carrots. Sauté 3 – 5 minutes. When vegetables are wilted, stir in stock, tomatoes and tomato paste. Bring sauce to a boil then reduce to simmer. Add bay leaves. Cover and simmer 1 hour, stirring occasionally. Additional stock may be needed to maintain consistency; however, sauce should be thick. Sugar may be added to cut acid if necessary. Season with salt and pepper then add parsley. Cook 2 – 3 additional minutes.