Easy Bolognese Sauce Recipe

This easy bolognese sauce recipe is so good! Rich, thick, and perfectly creamy, this meat sauce is a comforting meal to serve a crowd on chilly evenings or any time of year. Double the recipe to freeze for later! Bolognese sauce is an Italian meat sauce with a creamy twist. Also called ragù alla bolognese, it differs from other meat sauces and plain tomato sauce because it contains sweeter ingredients like carrots, as well as a cup of milk for luxurious creamy bites. A generous sprinkle of freshly grated parmesan at the end ties everything together for the perfect pasta dinner.

RECIPE: https://preppykitchen.com/bolognese/

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hey I’m John canel and today on preppy kitchen we’re making an easy delicious bologan so let’s get started first off we have a bit of prep work we’re going to chop our carrots celery and onion the delicious base for so many things you want to have smaller uniform pieces that are going to cook well but not become mush so I’m chopping my carrot into quarters bise is one of our go-to week night meals and it’s just so easy everyone loves it really Hardy in filling and it’s an excuse to eat pasta all right now we’re going to chop the celery as well I’m cutting it down the middle and cutting into similar size Pieces by the way if you’re running short on time you don’t have to do this surprise you can just go to the grocery store and buy a large container of miroa which is a mixture of celery onion and carrots that have been chopped for you now grabb one onion size is up to you and we’re going to give this a good chop too if you’re a slow Chopper it makes dinner prep so long if you want to chop an onion quickly remove the skin cut it in half cut the top off leaving the bottom root base and then slice thinly and then chop it’ll make it really easy if you haven’t subscribed to the channel but you love delicious things hit that sub button there’s two new recipes every week and again all with something delicious around the corner you’ll also want six or so cloves of garlic you can mince those or use a garlic press all right grab a big pot and some olive oil we’re going to get to work now place your large pot over medium high heat now we’re going to add 2 tbspoon of olive oil about and get it nice and hot you should see the oil start to Shimmer in the pan and that’s when you know it’s ready by the way if you ever have a problem with things sticking in your pan it’s because the pans are cold they’re not hot enough even if you use a stainless steel pan you can cook cook eggs basically in a little bit of olive oil and it will not stick if it’s the proper temperature is it annoying yes it is will it stick no it won’t you just have to like watch the temperature and kind of like get to know your oven and your pans I see a shimmer so it’s time to add in our onions celery and carrot all right we’re going to cook this over medium high stirring occasionally for about 7 minutes or until the veggies start to soften this recipe is so popular and I’m actually making this video because it was requested by a few users in case you’re wondering bologi is named after bolognia the region in Italy where it came from this however is an Americanized version I am not claiming it as a traditional Italian one although I would love to go to bolognia and try it out so if you have any suggestions let me know once tender add your minced garlic and cook for about a minute these garlic presses are a lifesaver I was so sick of my fingers really stinking of garlic they’re such a Time saer stir that garlic in you do not want it to burn and if you’re using a big heavy pot like I am things are getting really toasty inside I actually took this off heat for a minute because the pot is screaming hot so that residual heat will cook the garlic but having the heat off will help me not burn it and make it bitter cool down a bit so now it can go back on all right after about a minute of cooking the Garlic’s lost its bite and it’s time to add 1 and2 lbs of ground beef in right there if you don’t eat ground beef you can make this with ground turkey you can make it with ground pork any kind of ground meat is going to work just fine and if you want to make a vegetarian version of this you could add in some mushrooms like I do for my mushroom bolones from my first book bits of tofu whatever you want so right now you’re breaking up the ground meat you’re cooking it moving it around and you’re just Browning it so it needs about 5 minutes in that medium high heat all right it’s been just over 5 minutes and my beef is nicely Brown so it’s time to add one cup of either a dry white wine a nice red wine or beef broth any of those will work and it’s really up to you some people don’t want to use wine I would use the brief broth and then as for red or white it’s really personal preference the more traditional one is red there we go and we’re going to scrape the bottom of our pot down cuz there are some little brown bits with tons of flavor and we’re just going to deglaze the pan so scrape scrape scrape move move move let that wine cook for just a bit to burn the alcohol off and now we’re going to add a 28 o can of whole peeled Tomatoes these are going to get broken up one way or the other if you want you can just kind of pour them right into your hand and Crush as you go that gets very messy or you can break them up with your wooden spoon they’ll break down more as they cook we’re also adding a 6 oz can of tomato paste pure tomato flavor tons of lopine okay stir that tomato paste in I’m also going to add one or two bay leaves it’s totally up to you they do add a lot of flavor but they need time to seep in like a tea now it’s time to do my favorite thing reduce heat to low all the way down I’m going to partially cover this so some of the liquid can evaporate and this will hang out in simmer for 2 hours the flavors will come together it’s going to thicken up and be so good but we’re not done with this recipe there’s more things to add it’s been 2 hours I’ve been been stirring occasionally it’s time to uncover our pot and you’re going to let this simmer for an additional hour or until it’s thickened it totally depends on your cooktop and the weather and everything else even the pot you’re using so take a look at the consistency and if it needs more time give it more time if you think it’s ready now we’ll go on into the next step this needs a bit My Bologna sauce has been simmering away for a little bit less than an hour and it looks wonderfully thick right now it’s time to remove your bay leaf thank you so much you did a lot it’s almost time for the last step but right now we’re heating up some water and we’re going to make some pasta but the most important thing is to Salt liberally you need to give that pasta some flavor so it’s not just flavorless strands of something with a tasty sauce on the outside you need to have some saltiness in the inside so you can taste it so I like to add at least a tablespoon but it’s up to you soon as it’s comes to a boil we’re going to add our pasta in and in the meantime let’s make our sauce a little bit better so we added a ton of flavor in here but there’s a lot of acid but we could use as something mellow to add some richness and cut that acidity we’re going to use whole milk if you want you could use half and half or even heavy cream if you want to be indulgent but grab one cup of milk or something else and we’re going to stir that in there we go it gives a lovely creaminess really stir that in because the rest of your sauce is very dense and the milk is fairly uh fairly light in comparison so it’ll hang out on the top let that simmer away on the lowest heat just to warm it through because the milk prob cooled it down as soon as your salted water comes to a boil we’re going to add our pasta in one pound of paperell or tagel and if you don’t have those pastas really anything will work so we added the milk in but let’s give this a taste blend it needs salt so I’m going to add two teaspoons of salt if you want you could add the first teaspoon mix it in and then give it a taste and add accordingly but to me it needed a lot and give that a good stir we also want one teaspoon of black pepper a little bit of spice always nice and by the way you could use any other spices you want in this so you know if you like adding oregano to things go ahead you want a little pinch of chili powder I almost always add like a/ teaspoon of chili powder into any tomato sauce I make because it just gives it a little bit of a lift it doesn’t make it super spicy at all okay stir that in as well and now we can give it a taste see oh so much better so much better I can taste things now okay that’s great drain your pasta time to mix the pasta in stir to coat be gentle hopefully you’ve kept an eye on your pasta and it’s not falling apart it’s nicely Al Dente and often times you can undercook the pasta just a little bit because it will continue to cook with the residual heat from the sauce your bnes will store in an airtight container in your refrigerator for up to 4 days if possible I’d recommend storing it separate from the pasta but it’ll sore together as well you can also freeze the sauce for up to 3 months with without the pasta in it garnish your bolog with some Parmesan and parsley and just like that it’s ready to [Music] enjoy pure flavor oh my gosh it is delicious and so hearty too I hope you get a chance to make this recipe and if you like this video check out my pasta playlist [Music]