Slow-oven roasting gives this bolognese sauce a superior flavor.
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Slow-Roasted Bolognese

Perfect slow-roasted Bolognese sauce.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main
Cuisine: Italian
Keyword: Blognese, Sauce
Servings: 6
Calories: 473kcal
Author: Judith Hannemann

Ingredients

  • 2 medium onions finely chopped
  • 2 celery stalks finely chopped
  • 1 large carrot finely diced
  • 2 tbs olive oil
  • 1 lb lean ground beef
  • 1 lb ground pork
  • 3 garlic cloves crushed
  • 3 tbs tomato paste
  • 5 oz dry white wine
  • 18 oz passata see NOTES
  • 1 14 oz can diced tomatoes
  • 7 oz beef stock
  • 3 bay leaves
  • 1 tbs brown sugar optional
  • 2 tbs chopped fresh thyme -OR- 1 tsp dried fresh is better in this
  • 1/4 cup heavy cream

Instructions

  • Preheat oven to 325 degrees F.
  • Heat the oil in a deep covered ovenproof dutch oven. Add the onion, carrot and celery and fry over high heat for 5 minutes, or until starting to soften. Place the meats in the same pan and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.
  • Add the tomato paste and stir, then add the passata, tomatoes, stock, herbs, sugar and wine. Season with salt and pepper to taste then bring to a boil, cover and bake for 1 hour.
  • Stir in the cream and return pot to oven, uncovered and cook for another hour, until tender and reduced.
  • Serve over pasta—like fettucine, linguine or pappardelle.

Notes

Passata, aka “strained tomatoes” can be found by the canned tomatoes in the supermarket. It comes in a paper box. If you can’t find it, use tomato puree.

Video

Nutrition

Serving: 1Serving | Calories: 473kcal | Carbohydrates: 17g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 260mg | Potassium: 1124mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2510IU | Vitamin C: 18.8mg | Calcium: 71mg | Iron: 4.9mg