Bolognese (Meat) Sauce
In my family we always call it “meat sauce” but really I guess it’s a Bolognese sauce. This sauce comes out best if you let it simmer for 2 hours. My mother taught me how to make this but I have switched it up and made it my own; hopefully you will do the same in your kitchen too. I don’t know about where you live but in Southern Ontario we have had a brutal winter and it’s only January. This is a dish I make on a weekly basis; it’s a great make-a-head that we reheat after work but also, this is a warm hug so desperately needed after being buried by snow and ice.
1 Package of extra lean ground beef (usually between 400 g and 500 g)
2 680 ml jar of strained tomatoes (passata) or 2 796 ml can of crushed tomatoes
1 Large white onion or 2 small onions (about a cup), diced
3 Cloves garlic, crushed
1 cup beef stock
¼ cup wine; red or white
5 or 6 basil leave, torn
Handful fresh parsley, chopped
1 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
Salt
Pepper
– Place a large pot over high heat and add the olive oil. When the oil is hot (it will ripple) add the ground beef; season with salt and pepper. Break the beef up using a wooden spoon.
– After about 5 minutes (the beef should be about halfway cooked), add the onions and again, season with some salt and pepper.
– When the meat is browned and the onions are soft and translucent, drain the meat mixture using a sieve to get rid of the excess fat.
– Return the meat and onions to the pot and place over medium heat; add the garlic. Sauté for about 30 seconds, careful not to let the garlic burn.
– Turn the heat up to high and add the wine. Scape the bottom of the pot to release any flavours (deglazing).
– After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the tomatoes. Divide the beef stock evenly between the two (empty) jars or cans of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pot. Stir well.
– Season with salt and pepper.
– After the sauce has come back up to a boil, drop the heat to medium low and let it simmer for 2 hours. Drop the heat to low if the sauce is bubbling too much.
– Add half of the fresh basil and parsley.
– After 2 hours (or however long you are going to cook the sauce) add the remaining parsley and basil.
– Taste and adjust seasoning.
Notes:
1. If you prefer you can use any (lean) ground meat of your choosing.
2. If you are not going to add any wine; omit that step and after you add the garlic you can deglaze with stock or directly add the tomatoes.
3. If you don’t have any stock on hand you can use water in its place; the idea is to add some liquid that can cook out as the sauce simmers.
4. Serve on top of any (whole wheat!) pasta of your choosing and top with freshly grated parmesan cheese.
5. This is the sauce I use when I make “The Best Lasagna You Will Ever Eat in Your Life”; I just add an extra ½ cup of stock.
6. Don’t chop the parsley and basil until it is ready to be added to the sauce.