Bolognese Sauce

Bolognese Sauce - rich, meaty, hearty with deep aromatic flavors. The best bolognese sauce you'll ever have by far! Whether served for midweek or weekend meals, this sauce will always amaze everyone around the table! PLUS some tips on other ways to serve it.

Course Main

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings -8 people

Calories 402.91kcal

Author Imma

Ingredients

3 strip bacon , chopped (I used thick bacon)
1 tablespoon (14 ml) olive oil
1 large onion , chopped
1 cup (128 g) chopped carrot
1 cup (101 g) chopped celery
1 medium head roasted garlic or (1 Tablespoon minced, garlic ) , see ingredients below for whole roasted garlic
2 teaspoons (2 g) fresh thyme
½ - 1 cup (117.5-235 ml) dry white wine
1 pound (453.5 g) ground beef chuck
2 (15-oz.) can crushed , or small diced tomatoes, with juice
1 6-ounce tomato paste
¼ cup (6 g) chopped fresh basil leaves
1 tablespoon (5.5 g) Italian seasoning
1-2 bay leaves
1 cup or more beef or chicken bouillon
½ cup (120 ml) beef or chicken stock
½ cup (120 ml) half and half , optional
1 pound pasta , cooked and drained
Freshly grated Parmigiano-Reggiano , cheese to serve
salt and pepper to taste

Whole Roast Garlic

2 medium or 1 large garlic head
1 tablespoon (14 ml)Olive Oil
1-2 sprig of thyme
1-2 teaspoons (5-10 g) salt

Instructions

In a large saucepan, add bacon over medium. Cook for about 5-7 minutes, until bacon is brown then and add 1 tbsp olive oil.
Add the onions, carrots, celery, garlic cloves and thyme and saute for 5-7 minutes or until onions have softened. Add the wine and mix until thoroughly combined. Increase the heat to medium-high, add the minced beef and brown for 3-4 minutes until there’s no visible pink.
Add crushed tomatoes, tomato paste, basil, Italian seasoning, two bay leaves, and beef or chicken bouillon and beef or chicken stock.
Bring to a low boil, then reduce heat to low to achieve a simmer and cover. Cook for 45-60 minutes stirring occasionally, until you have thick sauce.If the mixture gets too thick, add more chicken stock to thin out.
Add half and half (if using) and cook for a minute or two. Season with salt and pepper to taste .
When the bolognese sauce is nearly finished, cook the spaghetti noodles following the pack instructions.
When pasta is ready, stir into the bolognese sauce. Serve with more grated parmesan, and sprinkle with a dash of basil.

Notes

For the Roast Garlic: Preheat your oven to 400° F. Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed. Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon and salt to taste. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition