Fry the onion and garlic in olive oil on medium
heat until soft, add the chopped carrots and
celery and fry some more. Everything should be
soft, not brown. Turn up the heat and fry the
ground meat until browned then stir in the
tomatoes, onion mixture, a sprinkling of sugar, a
good splash of red wine, salt, pepper, laurel and
some dried italian herbs. Put the pan on the
lowest heat possible and very gently cook the
sauce for at least an hour and a half. In Italy
they let the sauce cook gently for hours, so if
you have the time let it cook for longer, it will
only make it tastier. You can add some water
and/or wine druing the cooking process. Taste
before serving, the sauce might need more
seasoning. Serve with your favourite pasta!
Originally Submitted
6/25/2012
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