Bolognese 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.
Ingredients
- ½ lb mild ground Italian sausage
- 1 lb Ground Beef
- ¼ Cup grated carrot
- ¼ Cup grated red onion
- ¼ Cup minced celery
- 3 cloves Garlic minced
- 2 T tomato paste
- ½ Teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ Teaspoon Oregano or 1 teaspoon minced fresh oregano leaves
- ½ Teaspoon Black Pepper freshly ground
- ⅛ Teaspoon ground nutmeg
- 2 Bay Leaves
- ¼ c. red wine
- ½ Cup Whole Milk
- 2 28 Ounces can crushed tomatoes
Instructions
How to make slow cooker Bolognese
- In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.½ lb mild ground Italian sausage, 1 lb Ground Beef
- Add the carrots, celery, and onion to the meat and cook until the vegetables are soft.¼ Cup grated carrot, ¼ Cup minced celery, ¼ Cup grated red onion
- Add the garlic and cook for another minute.3 cloves Garlic
- Add the tomato paste, herbs, bay leaves and nutmeg. Stir to warm the herbs.2 T tomato paste, ½ Teaspoon dried thyme, ½ Teaspoon Oregano, 2 Bay Leaves, ⅛ Teaspoon ground nutmeg
- Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.¼ c. red wine
- Add the milk and crushed tomatoes.½ Cup Whole Milk, 2 28 Ounces can crushed tomatoes
- Pour the sauce into a slow cooker/ crock-pot and cook on low for 6-8 hours or high for 2-4.
- Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.
How to make Sous Vide Bolognese
- Set sous vide to 135.
- In a large heavy bottom pan, over medium high heat, cook the ground Italian sausage and ground beef until browned.
- Using the leftover fat from the meat, add the carrots, celery, and onion to the meat and cook until the vegetables are soft.
- Add the garlic and cook for another minute.
- Stir in the tomato paste, herbs, pay leaves and nutmeg. Stir to warm the herbs.
- Add the wine to the pan to deglaze the pan, scraping the bottom to release the flavors.
- Add the milk and crushed tomatoes.
- Pour the sauce into a sous vide bag.
- 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.
Nutrition
Serving: 1cup | Calories: 459kcal | Carbohydrates: 26g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 865mg | Fiber: 6g | Sugar: 15g
Notes
How do you freeze Bolognese?
Cool the bolognese completely. Do NOT freeze the hot sauce.
Spoon sauce into freezer-safe containers, removing as much air as possible.
OR use a vac and seal bag.
Freeze and use within 9 months.
Why are 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.
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 hair pasta.
CourseBeef Recipes
CuisineItalian
