Bolognese
A rich, homemade Bolognese sauce that transforms simple ingredients into a comforting meal, perfect for family gatherings or special occasions.
Ingredients
Meat Ingredients
- 800 g Rinderhackfleisch (ground beef) Aim for a mix with some fat for flavor.
- 300 g Schweinebauchspeck (pork belly) Alternatively, use pancetta or prosciutto.
Vegetables
- 120 g Zwiebel (onion) Finely diced to release its natural sugars.
- 120 g Möhre (carrot) Peeled and diced for sweetness.
- 120 g Sellerie (celery) Finely diced for added depth of flavor.
Liquids
- 300 ml Rot- oder Weisswein (red or white wine) Use a decent quality for deglazing.
- 500 ml Helle Fleisch- oder Gemüsebrühe (light meat or vegetable broth) Essential for building layers of flavor.
- 400 ml Vollmilch (whole milk, optional) Adds creaminess and mellows acidity.
Tomatoes
- 400 g passierte Tomaten (pureed tomatoes) Ensure they are high-quality.
- 30 g Tomatenmark (double-concentrated tomato paste) Adds richness.
Seasoning & Oil
- 6 EL Extra Natives Olivenöl (extra virgin olive oil) Quality olive oil enhances flavor.
- Salt and Pepper To taste.
Instructions
Preparation
- Finely dice the pork belly and all vegetables. Set aside.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced pork belly and cook until it begins to render its fat, about 5–7 minutes.
- Add the onions, carrot, and celery to the pot and sauté for another 5–8 minutes until soft.
- Increase the heat to medium-high and add the ground beef, cooking for 8–10 minutes until browned.
- Pour in the wine, scraping up any bits stuck to the bottom. Simmer for about 5 minutes.
- Stir in the tomato paste and pureed tomatoes, then add half of the broth. Bring to a simmer.
- Cover partially and reduce the heat to low; let it simmer for 2–3 hours, stirring occasionally.
- About halfway through, stir in the whole milk (if using).
- Once thickened, taste and season with salt and pepper.
Notes
This Bolognese sauce freezes well for up to three months. Allow to simmer uncovered for thickening. Can be prepped a day in advance for better flavor.