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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 187.2
  • Total Fat: 9.6 g
  • Cholesterol: 48.5 mg
  • Sodium: 734.4 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Pasta Bolognese: Anne Burrell calories by ingredient
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Pasta Bolognese: Anne Burrell

Submitted by: BONMARCHE
Pasta Bolognese: Anne Burrell

Introduction

Budget the whole afternoon for this one, but the results are well worth the wait. Because you make so much of it, it's cost and time effective. It freezes very well. Budget the whole afternoon for this one, but the results are well worth the wait. Because you make so much of it, it's cost and time effective. It freezes very well.
Number of Servings: 32

Ingredients

    1 large onion or 2 small, cut into 1-inch dice
    2 large carrots, cut into 1/2-inch dice
    3 ribs celery, cut into 1-inch dice
    4 cloves garlic
    Extra-virgin olive oil, for the pan
    Kosher salt
    3 pounds ground chuck, brisket or round or combination
    2 cups tomato paste
    3 cups hearty red wine
    Water
    3 bay leaves
    1 bunch thyme, tied in a bundle

Directions

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

Each serving is about 1/2 cup of sauce.

Number of Servings: 32

Recipe submitted by SparkPeople user BONMARCHE.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This one is my favorite. Everyone in the family loves "spaghetti day", even my son who does not normally like spaghetti sauce.

    One difference, I use beef broth in place of the wine. - 4/5/09

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  • Incredible!
    2 of 2 people found this review helpful
    Great! - 1/4/11

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  • Incredible!
    1 of 1 people found this review helpful
    awesome recipe! I even cut down the simmering to only one simmer-evaporate round and it was great, I am sure if you do it several times the sauce will be even better. - 8/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely wonderful and definitely worth the time! - 5/21/12

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  • Incredible!
    1 of 1 people found this review helpful
    Take the extra time it take to make this. You will never regret it. There is no better recipe in the world. It is to die for!!!!!! I think I have tried them all and this is number 1 all over the world!!!!!! - 7/18/11

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  • I made this just as it is written and it is simply the best sauce I have ever eaten. I used Chianti for the wine. My wife couldn't stop telling me how much she was enjoying it. It does take some time to prepare, but it is time very well spent. - 12/31/10

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