My Sunday Sauce, A Classic Bolognese


I love Sunday afternoons!  It is really my time to cook.  I look forward to opening a bottle of wine and enjoying the process of creating something delicious.  To me, there is nothing better than a big bowl of pasta with my Sunday sauce and a loaf of fabulous bread.  It is very simple to make, not a lot of time required, but oh how wonderful!  The name bolognese refers to the place of origin, Bologna, Italy.  It is generally a thick meat sauce which is served over a thick pasta.




Makes 4 Servings



4 oz of bacon, finely chopped

1 large onion, chopped

3 fat cloves of garlic, peeled and finely chopped

2 celery stalks, chopped to a fine dice

1 carrot, chopped to a fine dice

2 lbs of ground beef 85/15 (you can use any combination of beef, pork, or turkey)

A dash of cream or milk

3/4 cup of white wine (I use whatever I have on hand)

1 1/2 cups of red wine (I use whatever I have on hand)

28 oz jar of tomato puree

2 cups of water

salt and pepper to taste (I salt and pepper as I go and when needed)

1 lb of spaghetti, cooked to desired tenderness



1.  Cook bacon in a heavy sauce pan until slightly browned.

2.  Add onion and garlic, cooking until translucent (about 4 minutes or so).

3.  Add celery and carrot, cooking until softened (about 5 minutes or so).

4.  Add ground beef, cooking until all fat is absorbed.

5.  Add the dash of cream or milk, stirring until combined.

6.  Add white wine, cooking until all the wine is absorbed.

7.  Add red wine, cooking until all the wine is absorbed.

8.  Add tomato puree and water, stirring well.  At this time, make sure that you salt and pepper to taste.  Let simmer for a minimum of a hour.  The longer the better.  Always remember to stir on occasion.

9.  Serve over pasta, with bread and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *