Italian Bolognese
Dive into the rich flavors of this authentic Italian Bolognese sauce, perfect for feeding a crowd with 12-16 hearty servings! Loaded with tender ground beef, aromatic onions, and a splash of red wine, this sauce simmers to perfection, creating a comforting dish that’s sure to impress. Get ready to twirl your pasta in a delightful embrace of flavor!
Prep
30
min
Cook
120
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥬Fresh Produce(3)
- 6-8 Möhren
- 1 Bund Staudensellerie
- 5 weiße Zwiebeln
🥩Meat & Seafood(2)
- 2 kg Hackfleisch Rind (4.4 lbs)
- 200 g Pancetta alternativ Schinkenspeck (7.06 oz)optionalalternative: ham
🥛Dairy & Eggs(1)
- 1 l Milch (33.8 fl oz)
🫙Pantry Staples(2)
- 100 g Tomatenmark (3.53 oz)
- optional 200 ml Gemüsebrühe (6.76 fl oz)optional
🍯Sauces & Condiments(1)
- etwas Rotwein optionaloptional
📦Other(2)
- 2 Blätter Lorbeer, Salz und Pfeffer zum Abschmecken
- 3 Dosen Tomaten á 400g ode 2 Flaschen Passata a 700ml (42.4 oz)or 2 bottles of Passata (700ml each)
👨🍳 Instructions
- 1
Finely chop the celery, carrots, and onions. Alternatively, you can use a food processor to save time. Cut the pancetta (or ham) into small cubes.
- 2
Heat a large pot over medium heat and slowly fry the pancetta until golden brown, allowing the fat to render.
- 3
Add the finely chopped ingredients and sauté for another 30 minutes to create the delicious Italian vegetable base (Soffritto). If it gets too dry, optionally add some vegetable broth; it should not burn, just steam.
- 4
Now increase the heat and add the ground beef. It should not be seared but cooked while stirring until crumbly.
- 5
Add the tomato paste, stir well, pour in the milk, and bring to a boil. Stir thoroughly, then add the canned tomatoes or Passata and bring to a boil again.
- 6
Now add 1 tablespoon of salt and two bay leaves, reduce the heat (for me, it's 5 out of 9), and let it simmer covered for 1.5-2 hours. Ensure a small gap between the lid and the pot remains open.
- 7
Season generously with salt and pepper. Once the Bolognese sauce has cooled, you can portion it into containers of 300-350 grams and freeze.
- 8
When preparing it with pasta, heat the Bolognese in a pan, add a bit of pasta water just before the pasta is done, and mix your al dente pasta directly in the pan with the sauce.
Share this recipe
Prep
30
min
Cook
120
min
Serves
16
people
Level
intermediate
Share this recipe
Italian Bolognese
Dive into the rich flavors of this authentic Italian Bolognese sauce, perfect for feeding a crowd with 12-16 hearty servings! Loaded with tender ground beef, aromatic onions, and a splash of red wine, this sauce simmers to perfection, creating a comforting dish that’s sure to impress. Get ready to twirl your pasta in a delightful embrace of flavor!
📝 Ingredients
Serves 16🥬Fresh Produce(3)
- 6-8 Möhren
- 1 Bund Staudensellerie
- 5 weiße Zwiebeln
🥩Meat & Seafood(2)
- 2 kg Hackfleisch Rind (4.4 lbs)
- 200 g Pancetta alternativ Schinkenspeck (7.06 oz)optionalalternative: ham
🥛Dairy & Eggs(1)
- 1 l Milch (33.8 fl oz)
🫙Pantry Staples(2)
- 100 g Tomatenmark (3.53 oz)
- optional 200 ml Gemüsebrühe (6.76 fl oz)optional
🍯Sauces & Condiments(1)
- etwas Rotwein optionaloptional
📦Other(2)
- 2 Blätter Lorbeer, Salz und Pfeffer zum Abschmecken
- 3 Dosen Tomaten á 400g ode 2 Flaschen Passata a 700ml (42.4 oz)or 2 bottles of Passata (700ml each)
👨🍳 Instructions
- 1
Finely chop the celery, carrots, and onions. Alternatively, you can use a food processor to save time. Cut the pancetta (or ham) into small cubes.
- 2
Heat a large pot over medium heat and slowly fry the pancetta until golden brown, allowing the fat to render.
- 3
Add the finely chopped ingredients and sauté for another 30 minutes to create the delicious Italian vegetable base (Soffritto). If it gets too dry, optionally add some vegetable broth; it should not burn, just steam.
- 4
Now increase the heat and add the ground beef. It should not be seared but cooked while stirring until crumbly.
- 5
Add the tomato paste, stir well, pour in the milk, and bring to a boil. Stir thoroughly, then add the canned tomatoes or Passata and bring to a boil again.
- 6
Now add 1 tablespoon of salt and two bay leaves, reduce the heat (for me, it's 5 out of 9), and let it simmer covered for 1.5-2 hours. Ensure a small gap between the lid and the pot remains open.
- 7
Season generously with salt and pepper. Once the Bolognese sauce has cooled, you can portion it into containers of 300-350 grams and freeze.
- 8
When preparing it with pasta, heat the Bolognese in a pan, add a bit of pasta water just before the pasta is done, and mix your al dente pasta directly in the pan with the sauce.