Giuseppina (Testa) Fiorito, Napoli
Bolognese sauce is a meat-based sauce for pasta originating from Bologna, Italy. It is customarily used to dress tagliatelle and can be used in many pasta recipes. Here is a regional variation not to be confused with the Bolognese Ragu recipe.
(Yield: 4 servings)
1 tablespoon extra-virgin olive oil
½ onion (diced)
1 carrot (diced)
1 celery stalk (diced)
½ pound lean ground beef
5½ ounces tomato paste
28 ounces crushed tomatoes
salt and freshly ground pepper
1. Warm oil in large saucepan over medium heat. Add onion, carrot and celery and cook until tender (approx. 8 minutes).
2.Add ground beef and cook until it starts to turn a light brown.
3.Stir in tomato paste and add crushed tomatoes. Once boiling, reduce heat to low; season with salt and pepper and let simmer for 1 to 2 hours.
Serve with your favourite pasta.
For a vegetarian version, omit the beef and add triple the quantities of the diced vegetables.