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BOLOGNESE SAUCE

I've been spending the last few years trying several different types of Bolognese recipes, but the recipe this recipe sticks with me the most. It's savory, and slightly acidic making it the perfect base for a lasagna, or better yet, enjoyed in a bowl topped with mounds of pecorino and fresh basil leaves. 

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P.S. I personally grind all my own meat, but it'll taste perfectly fine with pre-minced meat.

What Snookie Uses:


 

san marzano_edited.png

Ingredients:


 

  • 5 tbsp extra-virgin olive oil

  • 1-1/2lbs grounds beef

  • 1-1/2lbs ground pork

  • 6oz pancetta 

  • 3 large celery stalks, chopped

  • 4 medium carrots, chopped

  • 1 yellow onion, diced

  • 3-28oz cans, whole tomatoes (preferably san marzano)

  • 1 cup dry red wine

  • 1 tsp red chili flakes

  • 1-1/4 cup whole milk (please don't use anything other than whole milk)

  • 1 bunch chopped basil

  • kosher salt, to taste

  • black pepper, to taste

  • pecorino cheese, for finishing

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Instructions:


 

1. In a large pot, over medium-high heat, add 2tbsp of olive oil. Add in your beef and pork, cook until browned, then remove.

2. To your pot add 3tbsp of olive oil. Once hot add the onion. Sauté for 2-3 minutes.

3. Add the celery, carrots, and pancetta. Sauté for 12 minutes, or until vegetables have softened.

4. Add back the beef and pork along with the red chili flakes.

5. Add the red wine and cook until alcohol is evaporated, 4-5 minutes.

6. Meanwhile, crush the tomatoes by hand and then add to the pot. Season, reduce heat, and let cook for 3 hours.

7. Add the whole milk and basil, stir well. Let simmer on low heat for 25 minutes.

8. Top with pecorino and Enjoy!

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