Classic Three Meat Bolognese Sauce
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2T plus 1/4 cup extra virgin olive olive
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped fennel
3 cloves garlic, coarsely chopped
4 cans San Marzano Tomatoes
1/2 cup dry white wine
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In a large saucepan, warm 2T of extra virgin olive oil over medium heat. Add the chopped onion, celery, carrot, fennel and garlic. Sauté over medium heat until the vegetables begin tho soften. Add the ground beef, veal and pork. Stir to mix and as the meat cooks, break it up with a wooden spoon so that large clumps do not form. Once the meat has cooked, add the white wine to the hot pan, stir until the wine has evaporated.
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In another bowl, empty the cans of tomatoes and break up the whole tomatoes with your hands. Add the hand-crushed tomatoes to the meat and wine mixture. Stir to mix. Cook the sauce on medium low heat at a low simmer for 20 to 30 minutes. Salt the sauce to taste, add 1/4 cup extra virgin olive oil. The sauce should be shiny and thick.
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Toss with your favorite pasta or use in lasagna.
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Classic Three Meat Bolognese Sauce
Recipe by Erin Eastland
Photos by Amy Sheridan
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2T plus 1/4 cup extra virgin olive olive
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped fennel
3 cloves garlic, coarsely chopped
4 12oz. cans San Marzano Tomatoes
1/2 cup dry white wine
.
In a large saucepan, warm 2T of extra virgin olive oil over medium heat. Add the chopped onion, celery, carrot, fennel and garlic. Sauté over medium heat until the vegetables begin to soften. Add the ground beef, veal and pork. Stir to mix and as the meat cooks, break it up with a wooden spoon so that large clumps do not form. Once the meat has cooked, add the white wine to the hot pan, stir until the wine has evaporated.
In another bowl, empty the cans of tomatoes and break up the whole tomatoes with your hands. Add the hand-crushed tomatoes to the meat and wine mixture. Stir to mix. Cook the sauce on medium low heat at a low simmer for 2 hours, adding a little water if it gets too thick. Salt the sauce to taste, add 1/4 cup extra virgin olive oil. The sauce should be shiny and thick.
thanks for posting this. simple, classic and necessary! can’t wait to make this one!