Bolognese Sauce / Ragu alla Bolognese - using my technique for maximising ground meat flavour

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat, while pork is often less expensive.

red wine

💰Cheaper: beef broth

Broth can add flavor without alcohol.

Heat a couple of tablespoons of olive oil in a pot until sizzling.

Add basil stalks and leaves, minced garlic, and a bay leaf; stir fry for about 2 minutes.

Add finely chopped celery, carrot, and onion; stir fry for about 10 minutes until cooked through.

Remove the vegetables with a slotted spoon and set aside.

In the same pot, add a couple of tablespoons of olive oil and the ground beef and pork; crush the meat with a spoon or fork.

Cook the meat for 15 minutes until browned to maximize flavor.

Add chili powder and oregano; stir to combine.

Pour in red wine and increase heat; stir fry for about 2 minutes until slightly reduced.

Return the cooked vegetables to the pot and stir to combine.

Add tomato paste and mix well.

Pour in beef stock and bring to a boil for about 2-3 minutes.

Add chopped tomatoes and rinse the can with water, adding that to the pot as well.

Bring the mixture to a boil, then cover and simmer on the lowest heat for 25 minutes.

Add sugar, salt, and pepper to taste, about half a teaspoon of each.

Check the sauce for richness and flavor; it should look thick and rich.

Cooking Techniques

Equipment Needed

Spice Level: