Recipe by Dave Dallas
Named after the Italian city of Bologna, this classic sauce is wonderful on any pasta of your choice.
- 1 celery
- 1 medium onion
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 lb lean ground beef
- 1 tablespoon flour
- 4 tablespoons tomato paste
- 1⁄2 cup beef stock
- 1⁄2 cup red wine
- 14 ounces diced tomatoes (canned)
- salt and pepper (to taste)
Directions See How It's Made
- Finely chop the celery, onion and garlic (or use food processor).
- Add olive oil and butter to deep skillet or pot over medium heat until butter melts and foams.
- Add celery, onion and garlic and cook approximately 5 minutes (should be soft but not browned).
- Crumble ground beef over sofrito (sautéed mixture) and stir frequently until no longer pink.
- Sprinkle flour over beef mixture and mix well.
- Add tomato paste, beef stock, red wine and diced tomatoes.
- Season with salt & pepper. Bring to a boil and reduce to a simmer.
- Partially cover and cook at least one hour until sauce is thick and rich (may cook up to 3 hours).
- Note: Especially good with fettucini and topped with grated Parmesan. Variations of this sauce also add 1 medium minced carrot, 8 gratings of fresh nutmeg, and Italian sausage in place of / or in addition to the ground beef.