Combine vegetables and garlic in food processor and process to coarse paste; heat dutch oven over medium high and coat pot with olive oil until hot; add pureed vegetable mixture, season generously with kosher salt and cook until liquid has evaporated and mixture is browned, 15-20 minutes.
Add beef, cook until browned, about 15-20 minutes; add tomato paste and cook 4-5 minutes, until browned; add wine, cook until reduced by half.
Add water to pot until liquid is about 1 inch above the meat; add bay leaves and thyme bundle; bring to a boil and reduce to a simmer, stirring occasionally.
Cook uncovered 3 1/2-4 hours, adding water as liquid evaporates, 2-3 cups at a time; season with salt to taste.
Originally Submitted
3/19/2010
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