Bolognese Sauce by Jerkstore77

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  • 3 cups Tomato Sauce by Jerkstore77
  • 5 tablespoons olive oil
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 6 cloves, garlic, minced
  • 1/4 cup fresh chopped basil
  • 2 tablespoons fresh chopped parsley
  • 1 tsp. dried sage
  • 1 bay leaf
  • 1/4 tsp. red pepper flakes
  • 1/2 lb. ground beef (lean)
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 2 ounces, diced
  • 1 cup red wine
  • 1/2 cup tomato paste
  • 1 cup beef stock, or beef broth
  • 1 tsp. salt
  • 1/2 tsp. pepper



In the picture, I already chopped all the veggies. It's recommended to do it in a food processor to get it all chopped nice and small. Heat up the oil in a large pot, and put the chopped, onion, celery, carrot, and garlic. Cook this until tender, about 8 minutes.


Next, add the basil, parsley, sage, bay leaf, and red pepper flakes and mix it all in good.


Next, mix the three ground meats together a little bit and add it and the prosciutto to the pot. Mix all the meat in until it is brown, mixing and chopping it up constantly to ensure even cooking.


When the meat is brown, add in the red wine and simmer it until the wine is reduced by half, about 5 minutes.


Next, mix in the tomato sauce, tomato paste, beef broth, salt, and pepper. Bring it all to a boil and reduce it to a simmer. Cover the pot and let it simmer for 45 minutes, uncovering it for the last 15 minutes to thicken the sauce up a bit.

Most of the liquid in the last picture should reduce, leaving a nice thick meat sauce.