Slowly Simmered 4-Meat Bolognese Sauce

slow simmered 4-ingredient bolognese over papardelle pasta.

Bolognese is such a thick and hearty sauce it is perfect for winter or rainy fall days.

Course pasta

Cuisine Italian

Diet Gluten Free

Prep Time 20

Cook Time 6

Servings

Calories 875kcal

Author Kylie Mazon-Chambers

Equipment

Ingredients

1 large yellow onion, roughly chopped
3 stalks celery, roughly chopped
3 medium carrots, peeled and roughly chopped
1½ pounds (80/20) ground beef
1 pound ground pork
1 pound ground veal
1 pound hot Italian sausage, removed from casing
5 tablespoons extra-virgin olive oil
8 garlic cloves, sliced
2 teaspoons dried oregano
1½ tablespoons dried basil
3 cups dry red wine
2 (28-ounce) cans whole tomatoes, with their liquid
1 (28-ounce) can crushed tomatoes
½ cup heavy cream
¾ cup grated Parmesan cheese, plus additional for garnishing
Kosher salt, as needed
Freshly ground black pepper, a needed
2 teaspoons granulated sugar, if needed, to adjust acidity
2 pounds Pappardelle pasta

US Customary - Metric

Instructions

Add the onion, celery and carrots to the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped and set aside. If you do not have a food processor then finely chop the vegetables by hand.
Heat a large heavy bottomed pot over medium-high heat. Cook the beef, pork, veal and sausages in small batches in the sauté pan. After each batch is browned, set it aside in a large bowl.
Return pot to medium heat, add the olive oil and heat through. Sauté the onion, celery, and carrots in olive oil until very soft and slightly light brown.
Stir in the garlic, oregano and basil, and continue to sauté 3 to 5 minutes. Add the red wine and reduce until the vegetables are almost dry, about 15 minutes.
Stir in the sautéed meat. Add the cans of tomatoes with their liquid and 1 cup of water, stirring to combine.
Cook over medium to medium-low heat for 3 to 6 hours and stir frequently so that it does not burn. Add more water as needed if the sauce becomes too dry.
With about 5 minutes left of cooking, stir in the cream followed by the Parmesan cheese. Season to taste with salt and pepper. The sauce may need a little sugar to adjust the acidity.
Bring a large pot of water to a boil; add the salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
Drain and return the pasta to the pot. Ladle in the enough of the Bolognese to coat the pasta. Divide pasta into warmed bowls and serve topped with additional Parmesan cheese.

Notes

Make the sauce ahead of time and refrigerate or freeze until ready to use (up to 3 months in the freezer). Add to resealable or airtight plastic bags and store flat on a baking sheet until frozen

Nutrition