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Leo’s Classic & Easy Weeknight Bolognese Sauce

A close-up of fresh tagliatelle pasta generously topped with rich bolognese sauce and grated Parmesan cheese.
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You can make this rich, hearty bolognese sauce that tastes like it simmered all day, even on a busy weeknight. This authentic Italian meat sauce is a family favorite.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry red wine (optional, but recommended for depth)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 pound pasta (tagliatelle or spaghetti)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  2. Add the ground beef to the pot. Break it up with a spoon and cook until it is fully browned. Drain off any excess fat.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour in the red wine and let it simmer, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated, about 3 minutes.
  5. Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and bay leaf. Season generously with salt and pepper.
  6. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially, and let the bolognese sauce simmer for at least 45 minutes, stirring every 15 minutes. For a richer flavor, simmer for up to 1.5 hours.
  7. While the sauce simmers, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  8. Remove the bay leaf from the sauce. Taste and adjust seasoning if needed.
  9. Toss the drained pasta with the rich and hearty bolognese sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Serve immediately.

Notes

  • For an even richer flavor, substitute half the ground beef with ground pork or veal.
  • This homemade bolognese sauce freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • If you want a smoother sauce, you can briefly use an immersion blender on low speed after simmering, but keep some texture.

Nutrition

Find it online: https://tastytribune.com/easy-weeknight-bolognese-sauce/