Bolognese Sauce II

Bolognese Sauce II Recipe - Authentic Italian Meat Sauce

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 55 minutes | Servings: 4

Introduction

Bolognese Sauce II is a classic and hearty sauce that is a staple in Italian cuisine. This rich and flavorful sauce combines lean ground beef, fresh vegetables, and a blend of herbs and spices, simmered to perfection. It's a versatile sauce that can be served over pasta, used as a base for lasagna, or enjoyed in a variety of other dishes. This recipe offers a simple yet delicious way to create a homemade Bolognese sauce that is sure to impress.

History

The origins of Bolognese sauce trace back to Bologna, Italy, where it is known as Ragù alla Bolognese. The traditional recipe has evolved over centuries, with each generation adding its own touch to the classic sauce. Unlike the tomato-heavy versions often seen outside of Italy, authentic Bolognese focuses more on the meat and uses tomatoes sparingly. This recipe captures the essence of the traditional Bolognese while making it accessible for home cooks.

Ingredients

0.75 lb (340 g) of 90% lean ground beef
0.5 cup of chopped onion
1 clove of minced garlic
0.25 cup of chopped carrot
1 can (16 oz or 454 g) of chopped tomatoes with juice
0.25 cup of dry red wine
1 tbsp of chopped fresh basil or 0.5 tsp of dried basil
2 tsp of chopped fresh oregano or 0.5 tsp of dried oregano
0.75 tsp of salt
0.13 tsp of freshly ground black pepper
1 tbsp of tomato paste

How to prepare

In a large nonstick skillet, brown the ground beef with the onion, garlic, and carrot over medium heat. Drain off the fat and return the beef and vegetables to the skillet.
Add the tomatoes with their liquid, wine, and the seasonings and herbs.
Cover and simmer for 40 to 45 minutes, stirring occasionally.
Stir in the tomato paste and simmer, uncovered, for 5 to 10 minutes until slightly thickened.

Variations

For a twist on the classic, try using ground turkey or pork instead of beef. Adding a splash of cream towards the end of cooking can create a richer, more indulgent sauce. For a vegetarian version, lentils or finely chopped mushrooms can replace the ground beef.

Cooking Tips & Tricks

To achieve the best flavor, use high-quality lean ground beef and fresh herbs. Browning the meat and vegetables well before adding the liquids will add depth to the sauce. Simmering the sauce slowly and gently allows the flavors to meld together beautifully. If the sauce becomes too thick, a little water or broth can be added to reach the desired consistency.

Serving Suggestions

Serve this Bolognese sauce over your favorite pasta, such as spaghetti, fettuccine, or penne. For a low-carb option, try serving it over spiralized vegetables like zucchini or spaghetti squash. A sprinkle of freshly grated Parmesan cheese and a side of garlic bread complete the meal beautifully.

Cooking Techniques

The key technique in this recipe is the slow simmering of the sauce, which allows the flavors to develop fully. Browning the meat and vegetables before adding the liquids is also crucial for building a rich flavor base.

Ingredient Substitutions

If fresh herbs are not available, dried herbs can be used in smaller quantities. Red wine can be substituted with beef broth or omitted entirely. For a thicker sauce, additional tomato paste can be added.

Make Ahead Tips

This Bolognese sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.

Presentation Ideas

Serve the sauce over pasta in a deep dish, garnished with fresh basil leaves and a sprinkle of Parmesan cheese. For an elegant touch, accompany the dish with a simple green salad and a glass of red wine.

Pairing Recommendations

A medium-bodied red wine, such as Chianti or Merlot, pairs beautifully with the rich flavors of the Bolognese sauce. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove over low heat, adding a little water or broth to adjust the consistency if needed.

Nutrition Information

Calories per serving

A serving of Bolognese Sauce II contains approximately 250 calories. This makes it a relatively low-calorie option for a main dish, especially when served over a bed of whole-grain pasta or zucchini noodles.

Carbohydrates

This Bolognese Sauce II recipe contains a moderate amount of carbohydrates, primarily from the onions, carrots, and tomato paste. The total carbohydrate content per serving is approximately 10 grams, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The use of 90% lean ground beef helps keep the fat content in check, with a total fat content of around 10 grams per serving. The majority of the fat is unsaturated, contributing to a healthier profile for this hearty sauce.

Proteins

Each serving of this Bolognese sauce is packed with protein, providing about 22 grams per serving. The high-quality protein from the lean ground beef makes this sauce a filling and nutritious option.

Vitamins and minerals

This sauce is a good source of several vitamins and minerals, including vitamin A from the carrots, vitamin C from the tomatoes, and iron and zinc from the beef. These nutrients contribute to the overall nutritional value of the dish.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten (when served with a suitable pasta alternative). However, those with sensitivities to nightshades should be cautious due to the tomato content.

Summary

Overall, Bolognese Sauce II is a nutritious and balanced option, providing a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a hearty and healthy choice for any meal.

Summary

Bolognese Sauce II is a timeless and versatile recipe that brings the rich flavors of Italian cuisine to your table. With its combination of lean protein, fresh vegetables, and aromatic herbs, it's a nutritious and satisfying option for any meal. Whether you're serving it over pasta, using it in lasagna, or exploring other creative uses, this Bolognese sauce is sure to become a favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bolognese Sauce II. It was a rainy afternoon, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed index cards and torn-out magazine pages, my eyes landed on a handwritten recipe titled "Nonna Maria's Bolognese Sauce II."

I had never heard of Bolognese Sauce II before, but the name alone intrigued me. I knew the basics of making a traditional Bolognese sauce, but this version seemed to have a unique twist to it. The ingredients listed were familiar – ground beef, onions, garlic, tomatoes – but there were a few additions that caught my attention. Red wine, pancetta, and a pinch of nutmeg were among the ingredients that set this recipe apart from the standard Bolognese sauce.

As I read through the instructions, I could almost taste the rich, savory flavors that would come together in this dish. I knew I had to give it a try. But first, I needed to learn more about the origins of this recipe.

I called up my friend Maria, who had grown up in Italy and was well-versed in traditional Italian cooking. When I mentioned the recipe for Bolognese Sauce II, her eyes lit up with recognition.

"Ah, Bolognese Sauce II," she exclaimed. "That's a classic recipe from the northern region of Emilia-Romagna. It's a variation on the traditional Bolognese sauce that includes a few extra ingredients to enhance the flavor."

Maria went on to explain that Bolognese Sauce II was a favorite among her family and friends in Italy. It was a hearty, comforting dish that was perfect for family gatherings and special occasions. She shared with me some tips and tricks for making the sauce just right, including the importance of simmering it slowly to allow the flavors to meld together.

Armed with this newfound knowledge, I set out to make Nonna Maria's Bolognese Sauce II. I gathered all the ingredients, including a bottle of good Italian red wine and a package of pancetta. As I chopped onions and garlic, browned the ground beef, and sautéed the pancetta, the kitchen filled with the intoxicating aroma of simmering tomatoes and herbs.

I followed the recipe to the letter, adding the wine and nutmeg as instructed. As the sauce bubbled away on the stove, I couldn't help but feel a sense of satisfaction and anticipation. This was no ordinary Bolognese sauce – this was a labor of love, a culinary journey that connected me to generations of Italian cooks who had passed down their recipes and traditions.

When the sauce was finally ready, I ladled it over a steaming plate of al dente pasta and sprinkled it with freshly grated Parmesan cheese. As I took my first bite, I was transported to a cozy trattoria in the heart of Bologna, surrounded by the sights and sounds of Italy.

I shared the Bolognese Sauce II with my family, who devoured it with gusto and begged for seconds. They marveled at the depth of flavor and richness of the sauce, declaring it a new family favorite. And as we sat around the table, savoring each bite and sharing stories of our own culinary adventures, I knew that this recipe would hold a special place in my heart for years to come.

So now, whenever I make Nonna Maria's Bolognese Sauce II, I think of the rainy afternoon when curiosity led me to discover a new and delicious recipe. And I am grateful for the opportunity to continue the tradition of sharing good food, good company, and good memories with those I love.