Bolognese Sauce



Bolognese Sauce
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Hannah Semler’s mother, Lucie Semler, provided this recipe that is very flexible and open to all kinds of individual interpretations. The sauce’s flavor deepens if left to sit for a couple of hours, or even overnight in the fridge.
Servings
8 servings
Servings
8 servings
Bolognese Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hannah Semler’s mother, Lucie Semler, provided this recipe that is very flexible and open to all kinds of individual interpretations. The sauce’s flavor deepens if left to sit for a couple of hours, or even overnight in the fridge.
Servings
8 servings
Servings
8 servings
Ingredients
  • 3 Tbsps. olive oil
  • 2 large onions sliced in half rounds
  • 3 cloves of garlic sliced or chopped
  • 1 large red bell pepper cut in thin 1-inch pieces Optional
  • 2 lbs. lean ground meat or sliced sausages lamb or beef
  • 6 oz. tomato paste
  • 1 20 oz. can Tomato puree added according to the consistency you want. A 20-ounce can works well but it’s a matter of how thick the sauce is desired.
  • ¼-½ pound of any kind of sliced mushrooms domestic or wild (hen-o-the-woods or chanterelles are great).
  • Salt and pepper, to taste
  • Oregano, thyme, rosemary to taste
  • 6 oz. water Optional
  • ½ cup red wine (or more). Preferably one that’s been sitting around for a while and is a slightly vinegary and harsh. (If you don’t want to use wine a couple of tablespoons of balsamic vinegar works, too.)
  • 1 cup Greek yogurt or sour cream optional
Servings: servings
Units:
Instructions
  1. Heat the oil in a large heavy-bottomed pot and cook the onions over medium heat stirring frequently until they turn slightly golden. Add the garlic and red pepper and cook until they soften. Add the meat and cook until it no longer clumps together.
  2. Turn up the heat a little and add the tomato paste and stir for a couple of minutes to mix it well. Add the puree, stir well and bring to a simmer. Add the mushrooms, salt, pepper and herbs and cover.
  3. If the sauce is too thick, fill the tomato paste can with 6 ounces of water and stir it well to get the leftover paste, then pour it into the puree can and do the same and add it to the sauce. Simmer on low for 5 minutes.
  4. Add the wine and simmer for 5 more minutes then let the sauce sit until you're ready for it. Before serving, bring the sauce to a boil, take it off the burner and stir in the yogurt or sour cream, mixing well.
  5. Serve the pasta first and then the sauce on top, and sprinkle with freshly grated Parmesan or Romano cheese.
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