Two ways of cooking Bolognese

My family loves a meaty tomato sauce. This is my favorite bolognese sauce recipe and it comes out delicious every time. The slow cooker instructions will keep this easy bolognese recipe from heating up your kitchen and the sous vide bolognese sauce instructions will give you tender, delicious meat in the sauce. 

I love to serve homemade no knead bread along side this dish. The crusty bread is fabulous for scooping up every drop of sauce.

What is Bolognese sauce made of?

This is my favorite recipe for bolognese sauce and I like to include:

• ground Italian sausage
• ground beef
• tomato paste
• Onion, carrot and celery
• garlic
• Herbs
• nutmeg and bay leaf
• red wine
• whole milk
• crushed tomatoes

Does Bolognese have cream?

I like to use either cream or whole milk in this bolognese recipe. I have whole milk called out in the ingredient list but truthfully, I will substitute in heavy cream if I have it in the house. 

What pasta goes with Bolognese sauce?

Traditionally tagliatelle is the pasta that is paired with bolognese but I often will serve it with fettuccine, as in these photos, or a pappardelle. If I am out of long and flat pasta I will grab a box of rigatoni or penne to serve with the bolognese sauce. The choice is up to you but these are my suggestions. I would advise a hearty past instead of a delicate pasta such as an angel air pasta.

Why is there carrots in Bolognese?

The purpose of the addition of carrots in bolognese sauce is to cut any acidity that comes with the tomatoes. Grate the carrots very finely so they melt into the sauce.

Can bolognese be frozen?

Bolognese can definitely be frozen. In fact, I will make a double batch just so I am able to freeze some for later. Be sure to use a freezer save container and remove as much air as possible to avoid freezer burn.

How to you freeze Bolognese?

1. Cool the bolognese completely. Do NOT freeze hot sauce. 
2. Spoon sauce into freezer safe containers, removing as much air as possible.
3. OR use a vac and seal bag.
4. Freeze and use within 9 months.

Easy Bolognese Ingredients:

• ground Italian sausage
• ground beef
• carrot, grated
• red onion, , grated
• celery, minced
• garlic, minced
• tomato paste (This is how I make homemade tomato paste) 
• dried thyme
• dried oregano
• ground black pepper
•  ground nutmeg
• bay leaves
• red wine
• whole milk
• crushed tomatoes

How to make slow cooker Bolognese

1. 1. In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
   2. Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
   3. Add the garlic and cook for another minute.
   4. Add the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
   5. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors. 
   6. Add the milk and crushed tomatoes.
   7. Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.
   8. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

How to make Sous Vide Bolognese

1. 1. 1. Set sous vide to 135.
      2. In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
      3. Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
      4. Add the garlic and cook for another minute.
      5. Stir in the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
      6. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors. 
      7. Add the milk and crushed tomatoes.
      8. Pour the sauce into a sous vide bag.
      9. Submerge the bag in the water using the water displacement to remove the air from the bag.
      10. Secure to the bag to the side of the container. 
      11. Cook in the sous vide for 8-24 hours.
      12. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

New to sous vide? I explain in simple terms everything I know about sous vide cooking.

Meat sous vide recipes:

1. 1. • Sous Vide Stuffed Flank Steak
      • Boneless pork chops
      • Sous vide beef burgundy 
      • Sous Vide Turkey Breast
      • Bacon sous vide
      • Corned Beef

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Yield: 6 cups

Bolognese Sauce

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This is my favorite bolognese sauce recipe and it comes out delicious every time. The slow cooker instructions will keep this easy bolognese recipe from heating up your kitchen and the sous vide bolognese sauce instructions will give you tender, delicious meat in the sauce.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1/2 lb mild ground Italian sausage
• 1 lb ground beef
• 1/4  Cup grated carrot
• 1/4 Cup grated red onion
• 1/4 Cup minced celery
• 3 cloves garlic, minced
• 2 T tomato paste, This is how I make homemade tomato paste
• 1/2  teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
• 1/2  teaspoon dried oregano, or 1 teaspoon minced fresh oregano leaves
• 1/2  teaspoon freshly ground black pepper
• 1/8  teaspoon ground nutmeg
• 2 bay leaves
• 1/4 c. red wine
• 1/2 cup whole milk
• 2 28 oz can crushed tomatoes

Instructions

How to make slow cooker Bolognese

1. In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
2. Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
3. Add the garlic and cook for another minute.
4. Add the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
5. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.
6. Add the milk and crushed tomatoes.
7. Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.
8. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

How to make Sous Vide Bolognese

1. Set sous vide to 135.
2. In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
3. Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
4. Add the garlic and cook for another minute.
5. Stir in the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
6. Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.
7. Add the milk and crushed tomatoes.
8. Pour the sauce into a sous vide bag.
9. Submerge the bag in the water using the water displacement to remove the air from the bag.
10. 10. Secure to the bag to the side of the container.
11. 11. Cook in the sous vide for 8-24 hours.
12. 12. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving:Calories: 459 Total Fat: 25g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 91mg Sodium: 865mg Carbohydrates: 26g Fiber: 6g Sugar: 15g Protein: 33g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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