I tested this Spaghetti Bolognese recipe over and over to get the best flavor! It’s made with half sausage, half beef and just enough tomato, the way authentic Bolognese sauce should be!
I’m pretty sure my blood type is B for Bolognese right now. (I’m actually type A, but that’s another story.)
Anyhoo, I tested this Bolognese sauce 6,000…I mean, four or five times. It just seems as if we’ve been eating spaghetti Bolognese like it’s our job.
And, technically, it is my job. Pretty cool, right?
This Bolognese recipe is worth the wait. And perhaps…the weight. But don’t worry, you don’t have to eat it every week (unless you want to)!
It’s starts with soffritto — onions, carrots and celery sautéed in butter and olive oil — to provide a delicious base. (I included garlic, of course.) Then, two kinds of meat are added — hot Italian sausage and lean ground beef.
Oh yes, my friends. You won’t even need to add salt and pepper to the Bolognese, because that sausage is a game changer.
I say this with authority, after experimenting with beef-and-pancetta and beef-with-bacon combinations. No comparison.
And, here’s the key to authentic Bolognese sauce: It’s not a tomato sauce with ground meat. It’s a meat sauce with a hint of tomato.
After trying several versions with peeled or crushed tomatoes, I called Mom for an hour-long philosophical discussion. She told me Ada Boni’s Bolognese in Italian Regional Cooking (affiliate link) calls for tomato paste instead.
Hmmm. It sounded weird.
But, guess what? It worked beautifully!
And, confession time. The spaghetti Bolognese you see in these photos is not the final version of my recipe, although it looks the same.
This was the third or fourth iteration, and I thought it was pretty good. My son said it was better than my other ones, but not quite there yet.
It’s a tough crowd over here. But, thank goodness.
That’s when I brought in the sausage and tomato paste, used white wine instead of red, plus ditched the slow cooker Bolognese for a stovetop version. Oh, yeah — I forgot to mention the whole Crock-Pot thing.
Here’s the deal: You’re better off making your Bolognese on the stove than in the slow cooker.
Both versions require initial cooking on the stove before simmering on low. Plus, the Crock-Pot produces too much liquid in the sauce. And…there’s no need to cook Bolognese for four hours!
I made this shocking discovery while researching authentic Bolognese recipes and receiving Mom’s helpful input. (Remember that philosophical discussion?)
So, once you’ve made your soffritto and browned your meat, get ‘er done on the stove in just another hour. For real.
(Recipe Source: Cooking with Mamma C)
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