Bolognese is an Italian meat sauce that pairs well with a variety of pastas, but most favor ladling it over a bed of hot spaghetti cooked al dente.
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup shredded carrot
3 cloves garlic, finely minced
8 ounces lean ground beef or Italian sausage, casings removed
1 (28-ounce) can crushed tomatoes in purée
1/2 cup water
1/3 cup dry red wine
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon beef base or instant bouillon granules
- Heat olive oil is large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef or sausage; cook stirring occasionally, for 4 to 5 minutes or until meat is no longer pink.
- Stir in tomatoes, water, wine, basil, oregano and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
- Serve over your choice of cooked pasta. Sprinkle with freshly grated Parmesan cheese, if desired.
Makes about 1 quart.