This is the best bolognese I've had since actually being in Italy (ahh, remember traveling?) My husband and I took a cooking class on our honeymoon, and I've adjusted the recipe below. I hope you'll make this and share with the ones you love! It's delicious with gnocchi, but any pasta is great!
Tuscan Bolognese Sauce
1/2 cup extra virgin olive
1 medium red onion
1 large carrot
1 stick of celery
1 1/2 pounds ground beef
1 pound ground pork (ground sausage works too)
2 cloves garlic, minced
1 cup red Chianti wine
1/2 cup tomato paste
1 10 oz. can tomato sauce
1 tablespoon fresh chopped basil (2 teaspoons dried)
2 teaspoons fresh chopped oregano (1 teaspoon dried)
1 bay leaf
1/2 cup hot water
2 tsp sea salt
Shredded mozzarella
16 oz. frozen or packaged potato gnocchi
Finely chop the red onion, carrot, and celery.
Heat the oil in a large stockpot or Dutch oven on medium high heat, then add in the chopped veggies. Cook for about 5 minutes, stirring occasionally.
Add in the ground beef and pork and separate with a wooden spoon. Brown for a few minutes and add in garlic. Cook for a couple of minutes more to cook the garlic, but be careful not to burn it. Pour in the wine, then cook until evaporated. Definitely taste test the wine...just to make sure, ya know?
Add in the tomato paste, tomato sauce, hot water, and salt. Stir in the herbs. Reduce heat to low, and simmer for at least 40 minutes (the longer, the better!) I simmered mine for about 3 hours. Remove bay leaf before serving. Serve with the pasta of your choice, and top with melty mozzarella! This recipe makes plenty of sauce for the freezer, too. Freeze in an airtight container for up to 3 months.
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