Main course · Italian
Grandma's Bolognese Sauce
1 h 454 servingsEasy
Grandma's bolognese is not the jar sauce you crack open on a weeknight. This is the real deal: a melted soffrito, browned meat deglazed with red wine, tomatoes simmering for 1 hour. Yes, it takes time. And that's exactly why it's so good. Make a double batch and freeze it, best decision of your week.
Equipment needed
- Saucepan
- Knife
- Cutting board
- Mixing bowl
- Wooden spatula
Allergens
MilkCelery
Nutrition facts
- Calories
- 103 kcal
- Protein
- 4.6 g
- Carbs
- 4 g
- Fat
- 7.1 g
- Fibre
- 1.1 g
- Sodium
- 96 mg
Method
- 1Peel and finely chop the onion, garlic, carrot and celery. Cook them over low heat in a large pan with the olive oil for 10 minutes, stirring regularly.💡 The whyYou're looking for a soft, translucent base with no colour at all. If it starts to brown, lower the heat immediately.
- 2Add the minced meat and cook over medium heat, breaking it up well with a spatula until browned (about 8 minutes). Pour in the red wine to deglaze, scrape the bottom of the pan to lift all the juices and let it reduce for 2 to 3 minutes.