You will fall in love with this homemade bolognese sauce recipe from scratch.
Serve over my homemade pasta, and you'll have a fork full of heaven. Offering the best Italian recipes; all from scratch and all delicious.
I use a pressure cooker to prepare this recipe. You may use a crock pot or instant pot if desired.
AUTHENTIC HOMEMADE BOLOGNESE SAUCE
3 TBS homemade unsalted butter, divided
4 oz prosciutto, diced
2 onions, diced
2 celery stalks, diced
1 cup carrots, diced
4 tsp oregano
1 tsp fennel seeds
3 garlic cloves, crushed
8 oz lean ground beef
8 oz ground pork (or pork shoulder; diced)
8 oz ground veal (or veal stew meat; diced)
6 oz tomato paste
1/3 cup dry red wine
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup homemade beef broth
2 lg cans (28oz) San Marzano tomatoes, pureed
1 cup heavy cream, more if desired
1/2 cup fresh parsley, minced
Heat the pressure cooker insert and melt 1 tablespoon of butter. Add the prosciutto and brown; stirring frequently.
Add the onions, celery, carrots, oregano and fennel. Continue to cook until lightly caramelized; stirring frequently. Add garlic and cook until aromatic. Strain the vegetables into a bowl and leave the fat in the insert.
Add the remaining butter and brown the ground beef, pork and veal; stirring frequently and breaking up any lumps. Stir in the tomato paste.
Add the wine and stir to scrape up any flavorings from the bottom of the pan. Bring to a simmer, then stir back in the vegetables.
Add the salt, pepper and beef broth. Then the tomatoes and cream. Seal the pressure cooker and bring to a high pressure - cooking for 8 minutes.
Release pressure naturally (approximately 10 minutes depending on the cooker), and carefully remove the lid. Skim the fat if desired and stir.
Taste and adjust the seasonings if needed and add a little extra cream, if desired. Stir in the parsley before serving. This makes 3 quarts.
EASY THREE MEAT BOLOGNESE SAUCE RECIPE FROM SCRATCH
1 lb boneless pork shoulder roast
1/2 lb boneless veal
1/2 lb fresh pork butt
2 TBS butter
2 TBS oil
1 medium onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 cans (28 oz each) plum tomatoes
1 cup fresh mushrooms, chopped
1 cup dry white wine
2 TBS parsley, chopped
2 tsp dried basil
1 tsp salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp pepper
1/4 tsp oregano
Cut the beef, veal and pork into 3/4 inch cubes. Melt the butter with the oil in a large stock pot over medium-high heat. Add the meat and turn to brown evenly.
Reduce heat to medium and add onions, garlic, celery, garlic and onion powder. Cook, stirring occasionally until onions are translucent. Add tomatoes, crushing in your hand as you add them to the pot. Pour in the juice. Add the remaining ingredients and stir well. Bring to a boil and lower heat to simmer, uncovered for 2-1/2 hours.