Preparation info

  • Yield:

    1 quart

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

Although recipes for this famous Bolognese sauce vary, they all begin with the preparation of a flavor base with ground beef (or sometimes leftover cubes of cooked beef) and mirepoix vegetables. This recipe is slightly different from the classic one in that the flavor base is first cooked with the liquid released by the tomatoes; the pulp is added later. This recipe calls for ground beef, but the sauce will have more texture and an appealing hand-hewn quality if the meat is cut by hand into