Bolognese a Homemade Italian Meat Sauce
I still remember visiting my grandmother on Sunday afternoons when I was a child. My grandmother would get up, at the crack of dawn to prepare the sauce and let it simmer all day. The smell of homemade Italian meat sauce, wafted through the air. She would then use the sauce to make a variety of scrumptious Italian dishes, including lasagna and manicotti.
You do not have to get up with the sun to make this recipe. However, the longer it simmers the more flavorful it becomes.
Have you ever noticed how Italian food often tastes even better the next day? This is because many of the ingredients used in Italian food have the chance to continue to meld over time.
According to Nadia Arumugam, who wrote an article for Forbes, meals that have a multitude of ingredients with distinct aromatic properties such as onions, garlic, peppers and herbs tend to taste better the longer they stew or as leftovers.
Most of us are familiar with Italian food but where did Bolognese sauce come from? It originates from Bolgna, Italy. According to Grapes and Grain, the first recipe for Bolognese served with pasta appeared in Pellegrino Artusi cookbook published in 1891. The original cookbook suggested adding mushrooms and half a glass of cream to the sauce when it was done cooking for a smoother taste! Bolognese is traditionally served with fresh tagliatelle noodles which are made from eggs and wheat flour. We highly recommend serving with some parmesean cheese.
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Serving Suggestions: lasagna, manicotti, stuffed shells, spagetti noodles.
Bolognese: Homemade Italian Meat Sauce
Ingredients
- 2 tablespoons olive oil
- 1/4 cup garlic diced
- 1 diced onion large
- 1 lb ground beef
- 15 oz tomato sauce can
- 28 oz crushed tomatoes can
- 1 tablespoon tomato paste
- 2 tablespoons basil
- 1 tablespoon oregano
- 1 bay leaf
- 1/8 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon crushed red pepper
Instructions
- Saute diced onion and minced garlic of medium-low heat until translucent.
- Turn heat to medium and add ground beef. As the meat cooks break it apart with the spoon.
- Once the meat is browned add the tomato sauce, diced tomatoes, crushed tomatoes, tomato paste, and the dry ingredients. Stir.
- Simmer on low heat for 5 or more hours. If you will be away from the house you can also cook in a slower cooker on low heat.
- Remove bay leaf when you are done cooking.
