Bolognese Sauce

Name: Bolognese Sauce
Yield: Makes about 5 quarts
Cuisine: Italy
Ingredients: Nine 14 ½-ounce cans tomatoes, drained, seeded, and chopped or 20 tomatoes, peeled, seeded, and chopped; Bouquet garni; 2 large carrots, peeled and finely chopped; 3 cloves garlic, finely chopped; 1 large onion, finely chopped; Pepper; 6 tablespoons olive oil; Sugar, if needed; 2 cups full-bodied red wine; ½ cup red wine vinegar, or to taste; Salt; 5 pounds beef stew meat, cut into 1-inch cubes

Preparation info

Makes about
5 quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Most Bolognese sauce recipes call for browning chopped meat with aromatic vegetables and then simmering the meat with tomatoes. In this method, you slowly simmer larger pieces of meat, which allows the sauce to develop a deeper, more complex flavor and makes it possible to eliminate every trace of fat.

Ingredients

5 pounds beef stew meat, cut into 1-inch cubes
Salt
Pepper
6 tablespoons<

Europe
Italy
Sauce
Stew
Gluten-free
Mediterranean

Method

Season the meat with salt and pepper. In a pot large enough to hold the stew, heat 3 tablespoons of the oil over high heat. Working in batches, brown the meat on all sides. This should take about 20 minutes for each batch.

Pour the burnt oil out of the pot, return the pot to medium heat, and