Name: Kim’s Bolognese Sauce
Yield: Makes about 2½ qt (2.5 l)
Ingredients: 3 yellow onions, thinly sliced; 2 bay leaves; 2 tablespoons extra-virgin olive oil; 2½ lb (1.25 kg) ground beef; 4 cans (15 oz/470 g each) crushed tomatoes, or 2 jars (26 oz/815 g each) marinara sauce; 1 tablespoon dried basil; 1 teaspoon pure raw honey; 6 carrots, about 5 lb (2.5 kg) total weight, peeled and grated; 1 can (6 oz/185 g) tomato paste; 3 ribs celery, grated; Kosher salt and freshly ground pepper; 3 cups (24 fl oz/750 ml) dry red wine (don’t be cheap; use a wine you would enjoy drinking)

Preparation info

Makes about
2½ qt

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

Ragù alla bolognese, which originated in the city of Bologna in northern Italy, is traditionally made with ground beef, pork, and vegetables and is enhanced with milk and seasonings. So it’s obvious why a kosher cook might have trouble duplicating an authentic Bolognese sauce. For years, I’ve perused kosher cookbooks searching for a great meat sauce recipe. What I usually found were versions loaded with ketchup and sugar-more sweet-and-sour than a truly hearty and full-bodied Bologne