There are as many different variations on a Bolognese sauce as there are cooks who make it. I’m sure someone in Bologna, Italy would say that my recipe isn’t “traditional” at all but in the end I find that cooking is about what you like. What you prefer. What your family says “can you make that again?”.
- 1 pound ground chuck (80/20)
- 1 pound ground pork
- 1 28 oz can of crushed tomatoes
- 1 16 oz can tomato sauce
- 1 cup dry red wine
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp Balsamic vinegar
- 1 tsp ground basil
- 1 tsp ground oregano
- salt and pepper to taste
- 1/4 cup heavy cream
- 1/2 tsp Emeril’s seasoning (optional)
In a large heavy pot over medium heat, brown the ground beef and pork until it’s no longer pink. Drain most but not all the fat. Season with salt and pepper, onion and garlic.
Add the red wine and simmer for about 5 – 7 minutes until most of the wine has reduced. Add the crushed tomatoes and tomato sauce and stir to mix. Add the balsamic vinegar, basil and oregano.
Bring to a low boil then reduce heat. Let the sauce simmer for a couple hours. Stir frequently to make sure it’s not sticking.
Measure out the heavy cream and let it come to room temperature.
About an hour before serving add the spicy Emeril’s seasoning. This is optional but because I like just a little heat in my sauce I always use it. My recipe for it is here.
About 30 minutes before serving stir in the heavy cream.
Serve over pasta of choice – I generally like a flat noodle like tagliatelle, pappardelle or fettuccine but when I recently made this I had spaghetti on hand so that’s what I used! I also grated some Parmigiano-Reggiano on top.