An authentic bolognese sauce with vivid color, rich flavor and the perfect balance. We are going to put a lot of love into this sauce, with ground beef, ground pork, lots of seasoning and other goodies. When you linger on your first bite, I’ll understand. All that and ready in about an hour.
This authentic bolognese sauce recipe is: Gluten Free, Low Carb and perfectly luscious.
An authentic bolognese sauce fit for your recipe box.
I remember the first time I made a bolognese sauce. It was a massive recipe (not that this one is short!) that I cooked all day. Literally all day. When it was time for dinner there was complete silence from around the table. It was delicious. Since then, I’ve continued to improve the recipe which I’m posting up here today. This recipe is for an authentic bolognese sauce that is going to be absolutely divine in about an hour.
I have been able to cut down the cooking time and achieve amazing results with a little creative preparation. Shredding the carrots, onions, shallots and celery was the big ticket to cutting down the time. They release their internal goodness more quickly, adding big layers of flavor to the sauce.
As always, I pour this delicious sauce over zoodles (zucchini noodles). If you have never tried them before, pick up a spiralizer and give them a shot. Their brightness and wonderful flavor meld perfectly with the bolognese sauce. You’ll never know that you’re not eating real pasta- I promise! For this recipe, I added raw zoodles without doctoring them up at all. If you would like, check out my delicious zoodles recipe.
QUICK COOKING TIP: Cooking this recipe longer will simply intensify the flavors. I typically cook this recipe for about two hours, but it is wonderful at one hour as well. If you are going to cook it longer, hold off on adding in the cream for a while. There is less chance of burning the cream after it is added. If you really want to have a deliciously authentic bolognese sauce, make this recipe a day ahead and reheat. Letting the flavors combine overnight really brings all the flavors together!
AUTHENTIC BOLOGNESE SAUCE
For the Ground Beef
- 1 LB Ground Beef (I use Ground Chuck)
- 1 TBSP Olive Oil
- 1 TSP Dried Oregano
- 1 TBSP Granulated Garlic Powder
- 1 TBSP Granulated Onion Powder
- 1 TSP Kosher Salt
For the Ground Pork
- 1 LB Ground Pork
- 1 TSP Kosher Salt
- 1 TSP Red Pepper Flakes
- 1 TSP Dried Basil
For the Bolognese Sauce
- 3 Carrots peeled & shredded
- 2 Celery Stalks washed & shredded
- 1/2 Onion (Spanish), peeled & shredded
- 1 Shallot peeled & shredded
- 4 Garlic Cloves sliced thin
- 1/2 Cup Red Wine
- 1 14.5oz Can Fire Roasted Diced Tomatoes
- 2 TBSP Tomato Paste
- 1 TSP Anchovy Paste
- 1/4 TSP Balsamic Vinegar
- 1 Cup Heavy Cream
- 1 Bay Leaf
- Using a dutch oven or other large, heavy bottom pot, heat the olive oil over medium-high heat. Add in the ground beef when the oil shimmers. Break up and stir for 2 minutes. Add in remaining ingredients in the beef section. Cook for another 3-4 minutes or until the beef has browned. Remove from the pan and set aside.
- Add in the ground pork. Break up and add in the remaining ingredients in the pork section. Cook for another 5-6 minutes or until lightly browned.
- Add in the shredded carrots, celery, onion and garlic. Cook for 4-5 minutes.
- Increase the heat to high. Add in the red wine. Reduce until most of the liquid has been absorbed.
- Reduce the heat to low. Add in the diced tomatoes, tomato paste, anchovy paste, bay leaf and balsamic vinegar. Simmer for 30 minutes to an hour.
- Add in the cream and stir. Simmer for 10 minutes. Taste the sauce, adjust the seasonings and taste again.
- Add the beef back in when all the other ingredients are cooked, and it is time to combine everything back together.
- Serve hot over fresh zoodles, noodles or polenta. Enjoy and happy eating!