This beef bolognese sauce recipe can be used over any kind of pasta. It has a thick consistency with an Italian herbal, tomatoey flavor. Capellini (Angel Hair Pasta) is my favorite type of pasta to serve with this. The level of sweetness of the tomatoes is a major indicator on how much sugar you will need to add(if at all). So, tasting as you go is very important in this recipe! This recipe will make a big batch, so freeze the leftover sauce in a couple of freezer bags for another time(perfect for easy mid-week meals!). The simmering time for this recipe should be a minimum of 3 hours, so make sure you have the time. That's why I make this bolognese sauce in big batches.
You Will Need
5 cans 14 oz. Chopped Tomatoes (get rid of seeds)
2 Lbs Ground Beef
1 can 6 oz. tomato paste
1 cup Red Wine (that you like to drink, not cooking wine)
2 cups Beef Stock
3 Tbsp Oregano
8 leaves Finely Chopped Fresh Basil
3 Squirts Ketchup
6 Bay Leaves
1 Tsp Thyme
2 Tbs Mixed Herbs
2 Tbs Worcestershire Sauce
1 Tsp Sugar (may need more, taste as you go)
2 Tsp Sea Salt
2 Tsp Ground Black Pepper
4 cloves Chopped Garlic
1 Lg Chopped Onion
1 oz Olive Oil
1 Lg Frypan
1 Lg Pot (big enough to fit all of the above in)
Take your Pot and pour in the Olive Oil, Chopped Garlic and Chopped Onions. Caramelize on low heat for a few minutes, then put in the basil and thyme. Cook for a couple more minutes and add in the Beef Stock, Red Wine, Bay Leaves, and Tomato Paste. Next, put in the Chopped Tomato, Oregano, Mixed Herbs and three quirts of Ketchup. Stir it all in really well and continue to simmer on really low heat so that it is barely bubbling.
Now, take your Ground beef and brown it in your frypan.
Drain off the fat and add the Worcestershire, Salt, and black pepper. Stir up the ground beef and cook for another few minutes. Turn off the heat and add the ground beef to your simmering tomato sauce.
The last part is just about simmering your bolognese sauce on low heat, and stirring every so often for over the next 2 plus hours. Lastly, throw in the Fresh Basil about 20 minutes before serving. Taste as you go. If it's too bitter, put in a little sugar. If it's too sweet, add a little more Worcestershire or a couple drops of vinegar. Make sure any adjustments you make are done in small gradual amounts, while tasting after every adjustment. For consistency add a couple ounces of water if it's too thick towards the end. If your bolognese sauce is too watery just cook a little longer and let the moisture cook off. Enjoy!
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