•5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped (or three 28-oz cans crushed to
•2 tablespoons tomato paste
•3 tablespoons sugar
•1 bouquet garni (cheesecloth sachet of 2 sprigs ea. rosemary, basil, parsley, oregano, 2 bay leaves
•1 medium onion, finely diced
•1 medium carrot, finely diced
•1 medium celery stalk, finely diced
1 cup of chicken stock
Instructions
In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.
Add red wine and deglaze pan, reduce until almost all liquid has been absorbed. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.
Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent. Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.
Serving
Suggestions
NOTE- Beef Bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.
Originally Submitted
4/14/2011
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