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Authentic Bolognese Sauce


  • Author: Debbie
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Total Time: 255 minutes
Scale

Ingredients

  • Olive Oil
  • 1 lb. ground beef (lean is best)
  • 6 halved italian sausages
  • 5 to 6 meaty pork neck bones (about ¾ pound)
  • 6 oz. can tomato paste
  • 6 oz. water
  • 1 large can crushed tomatoes (or pureed tomatoes)
  • 56 cloves garlic (minced)
  • 1 small yellow onion (diced)
  • 2 tbsp. organic sugar (optional)
  • Pinch of dried oregano
  • Pinch of thyme
  • Pinch of Basil
  • Pinch of marjoram
  • Pinch of sage
  • Pinch of garlic powder
  • 2 Bay leaves
  • Salt and pepper (to taste)

Instructions

  1. In a large stockpot, sweat onions and garlic until translucent soft and fragrant in about 2 tbsp. of olive oil. (use a lower heat on your stove top so as to not burn the garlic or brown the onion)
  2. Add in and brown the sausage (then remove from the pot to drain on paper towels)
  3. Stir in the ground beef, breaking up and scrambling thoroughly so the crumbles are fine.
  4. Drain off the oil and residual fat from the beef.
  5. Add the sausages back in
  6. Stir in the tomato paste, water and crushed tomatoes on medium heat
  7. Stir in the seasonings and 1 tablespoon olive oil and bring to a boil.
  8. Add in the pork neck bones.
  9. Reduce to simmer, stirring occasionally.
  10. Allow to cook for a minimum of 2-3 hours. (4 hours is optimal)
  11. Remove from heat and allow to cool. Sauce will be thick.
  12. Remove the sausages and pork to a bowl.