Marie's Italian Bolognese Sauce
A delicious, versatile, meaty Italian sauce perfect with a variety of pastas.
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 carrots minced
- 2 celery stalks minced
- 1 red onion minced
- 6 cloves garlic minced
- 1 1/2 lbs ground beef
- 1 1/2 lbs spicy Italian sausage, removed from casings
- 2 28 ounce cans tomato puree I use Cento
- 1 can beef consomme
- 1 Tbsp sugar
- 3/4 tsp each, kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- zest of one lemon
- 2 Tbsp freshly grated parmesan cheese plus more for serving
Instructions
- If you have a food processor, chopping the vegetables is a breeze! Add carrots, celery, red onion, and garlic in a food processor and pulse until vegetables are minced, stopping to scrape down sides when necessary.
- In a large Dutch oven or stock pot, melt the butter with the olive oil over medium heat and add the chopped vegetables. Lightly salt and pepper and saute for about 5 minutes, until tender.
- Sprinkle the ground beef lightly with garlic salt and pepper. Add to Dutch oven along with the Italian sausage. Use a wooden spoon or potato masher to grind up the meat as it cooks.
- Once the meat is cooked through, add tomatoes, consomme, salt and pepper, and sugar. Cook over medium heat, stirring occasionally, for about 30 minutes.
- Then add cream into meat sauce and simmer for about 1 hour longer, stirring occasionally.
- After simmering for an hour, add in the lemon zest and parmesan cheese. Stir well until cheese has melted into the sauce. Serve with a wide noodle pasta or freshly made gnocchi with additional parmesan. Or use as meat sauce in your lasagne. Mangia!