How to Make ANCIENT BOLOGNESE SAUCE Recipe like a Great Grandmother from Bologna

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.

Cut the beef blade roast into slices, removing any nerves.

Cut the pork blade roast into slices, ensuring no nerves are present.

Cut the guanciale into strips, removing the skin and excess pepper.

Mash the peeled tomatoes using a utensil or your hands.

In a deep casserole or pot, heat 4-5 tablespoons of extra virgin olive oil.

Add the chopped onion, celery, and carrot to the pot; cook the sofrito for about 15-20 minutes until softened.

After 5-7 minutes, add a splash of red wine to prevent burning and cover with a lid.

Once the sofrito is ready, add the guanciale to the pot and cook until crispy, adding more red wine as needed.

Add the chicken livers, beef, and pork to the pot; season with salt and let the meat turn gray (not brown).

Pour in a full glass of red wine and cover the pot to let the ingredients combine for 5-10 minutes until the wine evaporates.

Add 2 tablespoons of tomato paste, the canned peeled tomatoes, and the passata; stir well to combine.

Cover the pot and cook on low heat for 4-5 hours, stirring every 20 minutes and adding boiled water if the sauce dries out.

After 45 minutes, check the sauce and add more water if necessary to keep it hydrated.

Cooking Techniques

Equipment Needed

Spice Level: