The Bolognese Sauce Recipe (meat sauce) was first published in 1891, by Pellegrino Artusi who wrote a cookbook called “The Science of Cooking and the Art of Eating Well”.
And for the first time the meat sauce was characterized as being “Bolognese”, which was his home town.
Artusi’s book is considered the “bible” of Italian cooking. My mother-in-law swore by it. The recipe was recorded and deposited in Bologna’s chamber of commerce, in order to assure its heritage. It consisted of roast meat and several spices like cinnamon.
This is a way easier version, but just as delicious, nonetheless. This wonderful Bolognese sauce may be used over your favorite pasta or when making lasagna. Any leftover may be frozen for future use.
- ¼ cup virgin olive oil
- 4 garlic cloves, minced or finely chopped
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1 celery stalk, finely chopped
- 1 lb lean ground beef (or ½ lb lean ground beef and ½ lb lean ground pork)
- 4 cups tomato sauce (homemade or store bought)
- salt and ground black pepper to taste
- In a saucepan, over medium heat, saute the onion, garlic, carrot and celery in the olive oil for 5 minutes or until lightly browned;
- Add the beef and fry for about 10 minutes, stirring occasionally;
- Add the tomato sauce, season with salt and pepper. When it begins to boil, lower the heat and simmer for about 20 minutes, stirring occasionally;
- Serve with favorite pasta or when making lasagna.
- When preparing this bolognese sauce, I usually double the recipe and freeze half for future use. This way you do the work just once, but enjoy the great result twice!
- If preparing lasagna, try adding a layer of cooked ham over each layer of bolognese sauce. The result is amazing!
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