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Bolognese Meat Sauce
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| Servings | Prep Time |
| 3quarts | 1hour plus 15 minutes |
| Cook Time |
| 4hours |
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Ingredients
- 2tbsp olive oil
- 3tbsp butterunsalted
- 1large onionyellow, diced into even 1/4″ cubes
- 2 carrotspeeled and diced into even 1/4″ pieces
- 1cup celerywashed and diced into even 1/4″ pieces
- 3cloves garlicminced
- 1lb italian sausagegluten free – if using links, remove the casings
- 1lb ground beef90% lean
- 2 portabella mushroomsdiced into even 1/8″ pieces
- 1 bay leaf
- 4 basil leaves fresh or 1 tsp. dried basil
- 2fresh sprigs thymechopped or 1 tsp. dried thyme
- 1tbsp oreganodried
- 1tbsp salt
- 1/2cup white wineI used chardonnay
- 2 1/2 lbs heirloom tomatoesI used brandy wine tomatoes or 28 ounce can gluten free tomato sauce
- 2 roma tomatoesdiced or 14 ounce can gluten free diced tomato
- 1/2lb bacondiced, cooked and drained
Instructions
- Dice the onion, carrot, celery into even 1/2 inch cubes. The evenness of the cubes adds to the flavor and texture of the sauce. Dice mushrooms into 1/8 inch even pieces, set aside.
- Melt butter in a large non-stick soup pot or dutch oven, I personally prefer to use a large cast iron dutch oven. When the butter is melted, add the olive oil.
- Add the celery, onions, carrots and garlic to the melted butter and olive oil. Cook over medium heat for about 30 minutes. The vegetables should cook down and become very tender. You need to cook them for at least 20 to 30 minutes.
- Add the sausage to the pot. Cook until the sausage is no longer pink, about 20 minutes, stirring frequently while breaking up the sausage.
- Add the ground beef and diced mushrooms. Cook until the beef is no longer pink, about 10 minutes. Stir frequently breaking up the beef and mixing well.
- Add the bay leaf, basil, thyme, oregano, salt, bacon and wine. Mix the ingredients together. Cook for 10 minutes and then turn the burner to the lowest setting.
- *If using fresh tomatoes, you will need to peel and seed the tomatoes before adding them to the sauce. Please see the note below on the easiest way to remove tomato skins.
- Add the tomato sauce and diced tomatoes, stir well. Make sure that you have turned your burner to the lowest possible setting. Cover and simmer. Stir occasionally
- Simmer the sauce for at least 4 hours. The longer it simmers the more the flavors meld together.
- Discard bay leaf before serving
Recipe Notes
Click here for instructions on how to peel a tomato.
This sauce is easy to freeze. Fill your freezer safe containers 2/3 full to allow for expansion, seal tightly and freeze until needed.
This Bolognese Sauce recipe is gluten free.
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