Wolfgang's Hearty Beef Bolognese Sauce

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1 lb	454g / 16oz	Lean ground beef
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/2 cup	118ml	Dry red wine
5 lbs	2270g / 80oz	Roma tomatoes - cored, blanched,
		Peeled, seeded, and chopped
2 tablespoons	30ml	Tomato paste
3 tablespoons	45ml	Sugar
1		Bouquet garni - (made up of 2 sprigs each
		Rosemary, basil, and parsley, 1 sprig
		Oregano, 2 bay leaves, and 1 tbspn black
		Peppercorns)
1		Onion - finely diced (medium)
1		Carrot - finely diced (medium)
1		Celery stalk - finely diced (medium)
2 cups	474ml	Chicken Stock - (see recipe)

Recipe Instructions

In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and saute until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.

Add red wine and deglaze pan, reduce until almost all liquid has been absorbed.

Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.

Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Saute for about 4 minutes or until onion is translucent.

Add sauteed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

This recipe yields about 7 cups.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

Average rating:

9 (12 votes)

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