Authentic Bolognese Sauce
About this recipe
Authentic Bolognese Sauce is a classic Italian dish that showcases rich flavors and a slow-cooked, hearty texture. This version, presented by Vincenzo's Plate, emphasizes the importance of patience and quality ingredients, making it a must-try for anyone looking to master this beloved sauce.
The key to a great Bolognese lies in the careful preparation of the soffritto and the slow simmering of the sauce, which allows the flavors to meld beautifully. This recipe uses a combination of pork, beef, and veal mince, ensuring a depth of flavor that is truly authentic.
Ingredient notes
- You can use either red or brown onion for this recipe.
- The recipe calls for a total of 1.2 kg of minced meat, which includes 500g pork, 300g beef, and 200g veal.
Tips from Vincenzo's Plate’s video
- Cook the soffritto (onion, celery, and carrots) for about 4-5 minutes until softened to build a flavorful base for the sauce.
- After adding the minced meats, ensure to break them apart and cook until they turn gray to achieve the right texture before adding the tomatoes.
- Simmer the sauce on low heat for 4-5 hours, adding water as needed to prevent it from drying out and to enhance the tenderness of the meat.
Good to know
- How long should I simmer the Bolognese sauce?
- The sauce should simmer on low heat for 4-5 hours.
- What type of pasta is best to serve with Bolognese sauce?
- Pappardelle is recommended as the best pasta to pair with Bolognese sauce.
- What kind of onion can I use in this recipe?
- You can use either red or brown onion.
- How do I know when to add more water to the sauce?
- You should check the sauce after about 1 hour and add water if it looks too dry.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: chop 1 onion, 3 celery sticks, and 3 carrots.
- 2
Heat a large pot on the stove and add a generous amount of extra virgin olive oil.
- 3
Add the chopped onion to the pot and cook for a couple of minutes until it becomes golden.
- 4
Add the chopped carrots and celery to the pot to create the soffritto, cooking for about 4-5 minutes.
- 5
Pour in half a glass of red wine and let it cook off for a few minutes to evaporate the alcohol.
- 6
Add the minced meats (500g pork, 300g beef, 200g veal) to the pot and cook until they turn gray, mixing to separate the meat.
- 7
Season the meat with salt and pepper while it cooks.
- 8
Once the meat has released some water, add the second half of the glass of wine and let it cook off again.
- 9
Add the tomato paste, peeled tomatoes, and Italian passata to the pot, mixing well.
- 10
Add water to clean the passata bottle and pour it into the pot, ensuring no waste.
- 11
Let the sauce simmer on low heat for 4-5 hours, adding water as needed to keep it from drying out.
- 12
Taste the sauce periodically and adjust seasoning with salt and pepper as necessary.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred as 'to taste' based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
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