Besides all the wonderful ingredients, the secret to this wonderful sauce is time. Don’t rush it. I’ll explain more details in the instructions.
The cream gives this sauce a smooth taste and the flavors of all the meats, veggies, spices and wine give this recipe a high mark in flavor, texture and presentation.
I hope you try it!
I’m listing the ingredients and instructions below.
I used these exact ingredients.
INGREDIENTS
1 pound ground beef 90/10
1 pound ground pork
1 large onion chopped
½ red bell pepper chopped
2 ribs celery chopped
1 carrot finely chopped
8 large toes garlic minced
1.5 Tbsp. butter
¼ cup olive oil
28 oz. Plum tomatoes
6 oz. tomato paste
1 cup dry red wine
1/2 Cup fresh chopped basil. About 12 leaves (do not substitute for dry)
3 Tbsp. Tone’s Italian Seasoning ( I bought the 6 ounce shaker)
2 Tbsp. dry oregano
½ Tsp. dry tarragon
1 Tbsp. Kosher salt
Pepper is optional
1 Cup whipping cream
Parmesan cheese
1 Pound Linguine Pasta (or your favorite pasta)
COOKING INSTRUCTIONS
I use a 7 quart skillet with high sides and a cover for this recipe.
Start by melting butter along with the olive oil.
Add in the onions, bell pepper, celery, carrot and garlic.
Simmer these veggies until they become soft. This could easily take 10 minutes on a medium low heat.
Add some salt because salt helps the veggies to sweat out their moisture.
Now add in the red wine and kick the heat up to high.
Add in the beef and pork. Fold the veggies into the meat and break up the meat so you can reduce the chunk size to a minimum.
Take your time!
When the meats are browned off, add in the plum tomatoes and paste.
You can also add in the fresh basil and seasonings.
Mix this very well.
When your Bolognese sauce is bubbling, turn the heat down to a simmer.
Add in 1 cup of cream and a handful of parmesan cheese.
Fold this into the Bolognese sauce and cover.
Simmer this for 1 to 2 hours. No less than 1 hour.
Simmering for a long time will tenderize the meat and blend all these flavors together.
Your sauce will take on a deep red color and the flavors will grow intensely with time.
STIR-STIR-STIR
Stir the Bolognese sauce every 5 minutes or so. I like to stir often to prevent the meats from laying on the bottom of the skillet too long. Also, the simmer setting on my stove is very low.
Be careful at this point. Don’t let it burn.
LINGUINE PASTA
1 pound
1. Bring 4 – 6 quarts of water to a rolling boil, add salt to taste.
2. Add contents of package to boiling water.
3. Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 9 minutes. …
4. Remove from heat and drain.
5. Serve immediately
You can use another pot or skillet to mix your pasta with some Bolognese sauce.
Grab a portion of the pasta with long tongs and twist as you release this portion on a dinner plate.
Top the pasta with a large spoon or two of Bolognese sauce and sprinkle on the fresh grated parmesan cheese.
I’m sure you will find many variations to this recipe.
This is my version and honestly, it’s very good.
Chef Notes:
You certainly can leave out the tarragon.
You can adjust the herbs such as the fresh basil, oregano and Italian seasonings.
You absolutely can simmer for only 1 hour but 2 is better.
Last, I recommend using fresh grated parmesan cheese.
Enjoy!