By Jonathan Reynolds
- Total Time
- 3 hours 30 minutes
- Rating
- 5(465)
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- ½cup olive oil
- 4stalks celery, diced
- 4carrots, peeled and diced
- 2cups diced onion
- 1½pounds ground meat (preferably equal parts beef, veal and pork)
- 2links fresh sweet Italian sausage, casings removed and discarded
- 1cup red wine
- 2cups canned chopped tomatoes
- ¼cup tomato paste
- ¾ounce dried porcini mushrooms
- 4cups chicken stock, or more if necessary
- 3tablespoons chopped sage leaves
- 1tablespoon chopped rosemary leaves
- 6bay leaves
- 1teaspoon salt, plus more to taste
- ½teaspoon pepper, plus more to taste
- 1½pounds fresh or dried tagliatelle, cooked
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
818 calories; 36 grams fat; 10 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 34 grams protein; 818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes. Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
Step
2
Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
Step
3
Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.
Ratings
5
out of 5
465
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Cooking Notes
Francine
Added 1.5 oz of veal demiglace heated and whisked into 1 C chicken stock; simmered for five hours, not three. Deeper and richer flavor as a result.
bjd
I used a veal gravy that I had from a veal roast; I don't know if I'll ever get it to be as good again
Claire L.
So I made this vegan with Beyond Burger Beef + Sausage, if you can believe it. Bolognese was always my favorite as a meat-eater, and dang, the substitutions were just fine! It's a testament to the quality of this sauce, the root veggies, herbs, and richness...the vegan meats were identical to a real bolognese. It was uncanny. Just don't skimp on simmer time...the substitute meats may not take the full 3 hours, but give em at least 2.5.
karen
* break up ground meat very small while browning* 2 cups canned chopped tomatoes instead of 2 cups*1 can tomato paste instead of 1/4 cup* 1 ounce porcini mushrooms chopped small
Chatulim9
Deep skillet? I used a 5.5 quart stockpot. Took me over an hour to prep, but results are delicious and my home smells terrific!
Peter B
Added a few minced garlic cloves and it was delicious!
Jane
Great recipe! I cooked this sauce in a large Le Creuset dutch oven. I used 1 lb. organic ground beef and 1 lb. locally-made Italian sausage. I substituted fresh garden tomatoes in place of canned. (Place tomatoes in boiling water to burst skins, then plunge in ice water to stop cooking. Remove skins; rough chop.) I skipped the porcini mushrooms. 3 hour cooking time worked well. Skim off fat. This sauce can be made ahead.
Jane
Great recipe! I cooked this sauce in a large Le Creuset dutch oven. I used 1 lb. organic ground beef and 1 lb. locally-made Italian sausage. I substituted fresh garden tomatoes in place of canned. (Place tomatoes in boiling water to burst skins, then plunge in ice water to stop cooking. Remove skins; rough chop.) I skipped the porcini mushrooms. 3 hour cooking time worked well. Skim off fat. This sauce can be made ahead.
Peter B
Added a few minced garlic cloves and it was delicious!
ERB
Agree with suggestions for tomato paste. Used 1.25 pounds of Bolognese veal/pork/beef combo and 1 pound of Italian turkey sausage for a slightly healthier version :)
Matt B
Would definitely recommend using the whole can of tomato paste instead of 1/4 cup (as Karen mentioned below). Took about 30-40mins of prep (cutting vegetables mostly) and I needed to use a big pot (maybe four or five quarts) and definitely needs the full three hours to thicken
karen
* break up ground meat very small while browning* 2 cups canned chopped tomatoes instead of 2 cups*1 can tomato paste instead of 1/4 cup* 1 ounce porcini mushrooms chopped small
Claire L.
So I made this vegan with Beyond Burger Beef + Sausage, if you can believe it. Bolognese was always my favorite as a meat-eater, and dang, the substitutions were just fine! It's a testament to the quality of this sauce, the root veggies, herbs, and richness...the vegan meats were identical to a real bolognese. It was uncanny. Just don't skimp on simmer time...the substitute meats may not take the full 3 hours, but give em at least 2.5.
Chatulim9
Deep skillet? I used a 5.5 quart stockpot. Took me over an hour to prep, but results are delicious and my home smells terrific!
Lucia
Great template! I usually add/remove a handful of ingredients based on what I have. This time I added a little bit of sugar towards the end and it was excellent.
Kayne Tuohy
Not a success after cooking it day it was like frankenmeat
Francine
Added 1.5 oz of veal demiglace heated and whisked into 1 C chicken stock; simmered for five hours, not three. Deeper and richer flavor as a result.
bjd
I used a veal gravy that I had from a veal roast; I don't know if I'll ever get it to be as good again
lilian
Very tasty. Belongs to my list of favorites.
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