Bolognese Sauce

Bolognese Sauce
Recipe type: sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 cup chopped yellow onion
  • ¼ cup chopped flat-leaf parsley
  • ½ cup dry red wine
  • 1 pound sweet Italian sausage, casing removed
  • ¾ pound ground chuck
  • 7 cups tomato puree or ground canned tomatoes
  • 1 tablespoon each dried oregano and basil
  • ½ teaspoon sugar
  • Salt and freshly ground pepper to taste
  1. In a large heavy pot or Dutch oven, set over medium-high heat, warm the olive oil for 1 minute. Add the garlic and stir for 1 minute.
  2. Add the onion and parsley to the pot.
  3. Raise the heat to high.
  4. Add the wine and boil rapidly for 2-3 minutes to cook off the alcohol.
  5. Reduce the heat to medium-high and add the sausage, crumbling it with the tines of a fork.
  6. Add the ground chuck.
  7. Cook and stir until the meat is no longer pink—about 4-5 minutes.
  8. Add the tomatoes, oregano, basil and sugar.
  9. Bring the sauce to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally.
  10. Makes about 1 ½ quarts sauce.
  11. It will keep in the cooler, covered, for 4-5 days. Scale up in direct proportion.