This Authentic Italian Bolognese Sauce Recipe is also best served over fettuccine.
When you think of classic Italian red sauce, it is almost always bolognese sauce that comes to mind. But the authentic Italian bolognese sauce recipe is something many people have never seen.
Over the years, so many people have given it their twist that in the United States, what people often think of as bolognese sauce is really something different. It has sort of evolved over the past few generations. You know how that goes – Grandma had her secret additions, and then Mom tweaked it a little from there and pretty soon, it’s not a true bolognese sauce anymore.
That’s not to say it isn’t delicious – in my experience, when families have been cooking down through the generations, they develop their unique and tasty style.
But for today’s Italian recipe, I want to show you what authentic Italian bolognese sauce is and why it has stood the test of time. I got this recipe at one of the classic restaurants in Bologna, where they take a lot of pride in retaining the tradition and guarding the recipe.
The Classic Italian Bolognese Sauce Recipe That Tastes Expensive
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2.5 large carrots - cut and peeled
- ½ large sweet onion - cut and peeled
- 2 stalks celery - cut into pieces of approximately 1/2 inch
- 1 clove garlic - minced
- ½ pound ground veal (minced veal)
- ½ pound ground pork (minced pork)
- 1 ½ pound ground beef (minced beef)
- 2 cans tomato - pureed
- 3 pieces bay leaf (bay leaves)
- ½ teaspoon nutmeg
- 1 tablespoon salt
- ½ teaspoon white pepper
- 3 cubes beef stock (beef broth or beef bouillon)
- ½ cup heavy cream (also called thickened cream)
- 1 handful Parmesan cheese - to add when served
- First, run the carrots and onions through your food processor until chunky.
- Put a burner on medium-high heat, and using a large saucepan, add the olive oil and the butter.
- Then take the carrots and onions from the food processor and them to the saucepan and cook until tender, which should take about 5 minutes. Take your garlic and add to the saucepan and cook for 1 minute, then add in all of the meat (sirloin, pork, and veal). Brown the meat in the pan stirring regularly and being sure not to burn it – that will affect the taste of the sauce. Browning the meat should take 15-20 minutes.
- When the meat is browned, you can pour the pureed tomatoes into the saucepan. Now add your salt, white pepper, nutmeg, bouillon, and bay leaves. Now that all of the ingredients have been added, bring the sauce to a boil. Once at a boil, reduce heat to a simmer and cook for 1-1.5 hours, stirring occasionally, so the sauce doesn’t burn. Add the end, and stir in your whipping cream.