Spaghetti Bolognese Meat Sauce
This slow-simmered homemade bolognese sauce recipe boasts a deep, rich, meaty flavour without the traditional soffritto base. Perfect for topping your favourite pasta dishes, it's a freezer staple you'll always want on hand.
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Ingredients
- 225 g bacon or pancetta, chopped
- 1 kg ground beef (preferably sustainably sourced)
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, finely chopped
- 6 cloves garlic, minced
- 3 x 400 g cans organic plum tomatoes in juice (see tips below)
- 4 tablespoons tomato paste
- 1 1/2 cup dry red wine, divided (375 ml)
- 5 teaspoons dried oregano, divided
- 5 teaspoons dried basil, divided
- 1 tablespoon sea salt, or more to taste
- freshly ground pepper, to taste
- 1 cup water, plus more to thin, if desired (250 ml)
Method
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In a large saucepan or Dutch Oven, fry the bacon until crisp. Remove bacon, reserving the fat. Set aside the bacon. Add the ground beef to the saucepan, breaking it up with a spoon, and cook until browned, stirring occasionally.
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Stir in the onion, red bell pepper, and garlic; cook, stirring occasionally, for 10 minutes. Add the canned tomatoes, gently mashing them with the back of a wooden spoon. Stir in the tomato paste, reserved bacon, one cup (250 ml) of red wine, and 4 teaspoons each of oregano and basil, along with salt, pepper, and water.
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Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 3 hours, stirring occasionally. Taste the sauce after an hour of cooking and adjust the seasoning with more salt and pepper if needed.
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About 15 minutes before serving, sprinkle in the remaining 1 teaspoon each of oregano and basil and half a cup (125 ml) of red wine. If desired, you can also add a splash of water to thin the sauce slightly. Serve over your favourite pasta and enjoy!
Notes
- I like to switch out one can of the plum tomatoes for a can of baby roma tomatoes (Italian datterini tomatoes from Mutti) as they have fleshy texture and add a little extra sweetness to the sauce.
- This big batch bolognese meat sauce is ideal for freezing. Once it's cooled completely, transfer it to freezer-safe containers, label with the date and contents, and store in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw overnight in the refrigerator or defrost in the microwave, then gently reheat on the stovetop until warmed through. Serve over pasta for a quick and flavourful meal!
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