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–+ servings
A delicious, authentic bolognese sauce ready in about an hour. Full of flavor, wonderful texture and the perfect accompaniment to zoodles or noodles.
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5 from 5 votes

AUTHENTIC BOLOGNESE SAUCE

This authentic bolognese sauce will have your guests raving… and thinking that you spent all day making it! Who knew it would be ready in about an hour?
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Sauce
Cuisine: Italian
Servings: 10
Calories: 311kcal
Author: Scott Groth

Ingredients

For the Ground Beef

  • 1 LB Ground Beef (I use Ground Chuck)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Granulated Garlic Powder
  • 1 tablespoon Granulated Onion Powder
  • 1 teaspoon Kosher Salt

For the Ground Pork

  • 1 LB Ground Pork
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Dried Basil

For the Bolognese Sauce

  • 3 Carrots peeled & shredded
  • 2 Celery Stalks washed & shredded
  • ½ Onion (Spanish), peeled & shredded
  • 1 Shallot peeled & shredded
  • 4 Garlic Cloves sliced thin
  • ½ Cup Red Wine
  • 1 14.5oz Can Fire Roasted Diced Tomatoes
  • 2 tablespoon Tomato Paste
  • 1 teaspoon Anchovy Paste
  • ¼ teaspoon Balsamic Vinegar
  • 1 Cup Heavy Cream
  • 1 Bay Leaf

Instructions

  • 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!

Notes

Shredding the carrots, celery, onion and shallots takes no time at all if you use the shredding disk of your food processor. If you don’t have a food processor, it will take a bit longer to use a box grater. If you don’t want to use a box grater, simply chop the veggies to a fine dice.

Nutrition

Calories: 311kcal