Bolognese Beef Sauce

Name: Bolognese Beef Sauce
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 cups, 6 serving(s)
Ingredients: 1 lb extra lean ground beef; 6 ounces pancetta, finely chopped (or use bacon); 1 onion, finely chopped; 3 garlic cloves, minced; 2 carrots, finely diced; 2 celery ribs, chopped; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon fennel seed, lightly crushed; 1/2 cup milk; 28 ounces whole tomatoes; 28 ounces crushed tomatoes; 1/2 cup red wine (or 2 tsp/10 mL red wine vinegar); 1 bay leaf; 1 pinch granulated sugar; 1/4 cup fresh parsley, chopped

(2)

Recipe by Deantini

This recipe is from one of my favorite cooking shows - Best Recipes Ever. If you prefer you could use ground turkey instead of ground beef. The longer you slow simmer this sauce the better. I used ground turkey and could not detect the difference. I also cut the crushed and diced tomatoes back by 50%, as I thought it would otherwise be too 'tomatoye'

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 2hrs

SERVES: 6

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

1

lb extra lean ground beef
6

ounces pancetta, finely chopped (or use bacon)
1

onion, finely chopped
3

garlic cloves, minced
2

carrots, finely diced
2

celery ribs, chopped
1

teaspoon dried thyme
1

teaspoon salt
1

teaspoon pepper
1

teaspoon fennel seed, lightly crushed
¹⁄₂

cup milk
28

ounces whole tomatoes
28

ounces crushed tomatoes
¹⁄₂

cup red wine (or 2 tsp/10 mL red wine vinegar)
1

bay leaf
1

pinch granulated sugar
¹⁄₄

cup fresh parsley, chopped

DIRECTIONS

In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
Discard bay leaf. Stir in parsley.
(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).

Submit a Recipe Correction