The Best Bolognese Sauce

Bolognese sauce is one of the most recognized Italian sauces throughout the world. The sauce originated in the small town of Bologna, Italy. Natives traditionally serve the sauce with tagliatelle pasta, but others have grown to eat their bolognese sauce atop penne, rigatoni or spaghetti.

Bolognese Sauce Recipe:

Ingredients You Will Need:
½ lb. ground beef or sausage
1 onion, chopped
¼ lb. prosciutto
1 tablespoon butter
½ tablespoon of olive oil
1 can crushed plum tomatoes
1 small can tomato paste
2 fresh garlic cloves
1 lb. spaghetti (uncooked)
½ cup Parmigiano-Reggiano

How to Make Spaghetti Bolognese Sauce
Dice and chop the onion, garlic and prosciutto. Sauté in a sauce pan with olive oil and butter until they look golden brown. Add the ground beef and/or sausage until it is brown, stirring together the garlic, onions and prosciutto. Add crushed plum tomatoes and tomato paste along with the salt, pepper and basil.

Let simmer at a low temperature for about 45 to 60 minutes or until you start to see the sauce growing thick. In a separate pot, boil water and cook a pound of spaghetti until the pasta is al dente.

Remove and drain the pasta. Toss with the bolognese sauce. Top with a layer of Parmigiano-Reggiano before serving.

Alternative Bolognese Sauce Recipes
For a different flavor, you can substitute the ground beef for either ground turkey, chicken, veal or pork. Instead of the prosciutto, you can use bacon. Try adding diced carrots and celery stalk to your bolognese sauce to add to the consistency.

Vegetarian Bolognese Sauce
Vegetarians need not miss out on this classic Italian favorite. Dice and cut a red bell pepper, green bell pepper, one portobello mushroom cap, one carrot and a celery stalk. Let simmer in the pan with olive oil, butter and garlic. Add salt, pepper and basil for flavor.

When adding the crushed plum tomatoes and tomato paste, you can also add a cup of dry red wine to the sauce. Let simmer on low heat for about an hour, tasting occasionally to check if the sauce has cooked sufficiently.

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