by Mike Bradley
I’ll be honest, I’m not sure exactly how to say Bolognese, but I do know that I love it. I love making homemade pasta sauces because you can add your own personal flair to it. The other part is that sauce from jars always has a kind of generic-ness to it, at least to me. This particular sauce is a very simple yet delicious one.
I used a half beef and half pork ground meat mixture for this sauce. To achieve the best flavor, I recommend using ground beef with a higher fat content, like 80/20.
As the meat starts to brown add in the garlic and basil leaves as well as some salt and pepper to your own liking. You can use fresh basil leaves, finely chopped, or you can use McCormick basil leaves. Either works just fine, but fresh will definitely end up tasting a little better.
You can see a lot of built up juices here. Do not discard these juices like you might in many other recipes. I leave them, because they give your sauce that extra deliciousness. It’s time now to add the tomato purée. Stir it in until everything is combined very well. Cover and simmer again for 3-5 minutes. At this time I like to test the consistency of the sauce and determine if more olive oil is needed or not. In this instance it wasn’t, but that varies each time based upon how much fat cooks out of the ground meat. Now it’s time to add the grated Parmesan, garlic salt and sugar. Stir all of these in and cover on low heat to simmer for another 5 minutes or so.
Once those 5 minutes are up, you have a fantastic Bolognese sauce ready to serve! I paired this sauce with a farfalle or bow tie pasta. I think it works well with anything similar such as rotini, rigatoni, penne, etc. I don’t particularly recommend pairing this with a traditional pasta like linguine or spaghetti. The sauce itself is very thin with a lot of meat and doesn’t coat that type of pasta very well. This is as easy as making something truly delicious at home gets!
Basil and Garlic Bolognese Sauce Recipe
- 3 tbsp olive oil (approximately)
- 1 lb ground beef
- 1 lb ground pork
- 1 tbsp fresh minced garlic
- 2 tbsp basil leaves
- Salt and pepper to taste
- 24 oz jar tomato purée
- 1/2 cup grated parmesan
- 1 tsp garlic salt
- 1 tbsp sugar
- Heat about 1-2 tablespoons of olive oil in a large saucepan. Break up the ground beef and pork and insert into the hot oil. I use 80/20 ground beef – for leaner ground beef, you may want to add a bit more olive oil.
- As the meat starts to brown, add in the minced garlic, basil leaves, and some salt and pepper to your own liking. Thoroughly mix all these into the cooking meat so they’re evenly distributed. Cover and let simmer for 3-5 minutes.
- Add the tomato purée. Stir it in until everything is combined very well. Cover and simmer again for 3-5 minutes.
- Test the consistency of the sauce. If you feel the sauce is too thick, add a little more olive oil.
- Add the grated parmesan, garlic salt and sugar. Stir well and then cover, simmering on low heat for another 5 minutes or so.
- Serve with your favorite pasta (like Farfalle / bow tie pasta) and optionally top with extra fresh basil leaves and/or grated parmesan cheese.
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