I realized last weekend that I have never tried to make Bolognese Sauce also know as meat sauce to me when I was growing up. My mother would make it on a fairly regular basis but I still don’t know why I have never tried to make it on my own. This recipe isn’t my mothers. My mom’s was more of a tomato sauce with meat and sometimes sausage. She would have never dared to put carrots and celery in her sauce. She actually never knew why people did that. So this recipe goes against my mother’s judgment and I used celery and carrots. It came out really well and one day I will make it the same as my mother’s and share that recipe with you too. Enjoy!
3 tablespoons butter
1-2 tablespoons olive oil
1 carrot, minced
1 celery stalk, minced
1 onion, finely diced
3 garlic cloves, minced
3 pounds of meatball mix (beef, veal and pork mix)
1 6 oz can of tomato paste
1/2 cup red wine
1/4 cup water, plus more if needed
1 tablespoon fresh basil, minced
In a large saute pan melt the butter and olive oil together. Add in the carrots, celery, onion and garlic to the pan. Season with salt and pepper. Cook on medium low heat until the vegetables have softened.
Add in the meat mixture. Stir to combine. Cook until the meat has browned.
Add in the tomato paste and stir to combine. Add in wine. Cover and cook on low for an hour to an hour and a half (until the flavors are developed and the meat tender). Check on it every so often and add more water if the liquid levels get low. Once cooked add in the basil and stir to combine.
Serve over your favorite pasta. I used whole wheat spaghetti here but I also love it with shells. Enjoy!