Recipes

Bolognese Sauce
  • Ingredients
  • 2 tablespoons each olive oil and butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green bell pepper OR
  • celery with some leaves
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup half-and-half
  • 1 (28-ounce) can peeled Italian tomatoes, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon chopped fresh,
  • OR 1 teaspoon dried basil leaves,
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 pound lean ground pork
  • 1/2 pound ground sirloin
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2-inch by 1-inch strip lemon peel (no white pith)
Directions
  1. In a large pot, saute onion, carrots, and green pep- per or celery in oil and butter over low heat
  2. Stir often, until vegetables are tender but not browned
  3. Add garlic, basil, oregano, and bay leaf
  4. Saute 2 more minutes
  5. Add salt and pepper to taste. Lightly brown pork and beef in a skillet over medi- um-low heat
  6. Skim excess fat and add the meat to the pot along with drippings from the pan
  7. Add the wine
  8. Raise the heat to medium high and cook, stirring often, until the wine evaporates, 8 to 10 minutes
  9. Add the half and half
  10. Reduce the heat and cook gently, stirring frequently, until the half and half has almost entirely reduced
  11. Then add the tomatoes, tomato sauce and the lemon peel. Cover and simmer gently, stirring occasionally, until the sauce has thickened, about 2 hours
  12. Or bake in a 325F
  13. oven in a covered earthenware casserole until the sauce thickens, 1-1/2 to 2 hours
  14. Remove the lemon peel before serving
  15. Serves 4.


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