This Bolognese Sauce Recipe comes courtesy of celebrity guest author, Chef Wolfgang Puck. This is Wolfgang's version of the popular Italian meat sauce recipe. Bolognese sauce is perfect for any kind of pasta or lasagna, as pictured here.
Makes 6-8 Portions Wolfgang’s Hearty Beef Bolognese Sauce
Makes 6-8 Portions Wolfgang’s Hearty Beef Bolognese Sauce
Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 30 minutes
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1/2 cup red wine
- 5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped (or three 28-oz cans crushed tomato)
- 2 tablespoons tomato paste
- 3 tablespoons sugar
- 1 bouquet garni (cheesecloth sachet of 2 sprigs ea. rosemary, basil, parsley, oregano, 2 bay leaves, 1 tbsp black pepper
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
Preparation:
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.
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.
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.
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.
