Bolognese sauce, also known in Italy as ragú, originates from the Italian city, Bologna. The meats used in a Bolognese sauce are traditionally 50% each of ground beef and pork. For an extra flavor boost, try pancetta (Italian unsmoked bacon). This sauce freezes well so make a big batch and keep it for a quick dinner. To reheat, defrost in the fridge overnight and reheat in a pan.
Ready InPT0M PT16M
- 960 calories
- unsaturated fat29
- trans fat0
Sal & Judy’s Bolognese Recipe
Sauté beef and pork until 3/4 cooked, strain excess fat if needed. On medium-high heat, add extra virgin olive oil and Sal & Judy's Italian Seasoning. Reduce to medium to low, cover and cook for 2 minutes.
Step 1 -- Sauté beef and pork until 3/4 cooked, strain excess fat if needed. On medium-high heat, add extra virgin olive oil and Sal & Judy's Italian Seasoning. Reduce to medium to low, cover and cook for 2 minutes.
Uncover, add red wine, stir and cover for additional 2 minutes. Uncover, add your favorite Sal & Judy's Pasta Sauce. Bring to a simmer.
Step 2 -- Uncover, add red wine, stir and cover for additional 2 minutes. Uncover, add your favorite Sal & Judy's Pasta Sauce. Bring to a simmer.
Cook pasta, strain, do not wash, add to bowl. Add meat mixture to bowl, stir, top with desired amount of Parmigiano-Reggiano Cheese. Serve hot.
Step 3 -- Cook pasta, strain, do not wash, add to bowl. Add meat mixture to bowl, stir, top with desired amount of Parmigiano-Reggiano Cheese. Serve hot.
Chef Sal Impastato
- › 1 Jar Sal & Judy Original Recipe
- › 3/4 lb. ground beef or veal
- › 3/4 lb. ground pork
- › 2 tbsp. Sal & Judy Italian Seasoning
- › 2 oz. Extra Virgin Olive Oil
- › 1 oz. Dry Red Wine
- › 1 lb. Garofalo Pasta
- › Parmigiano-Reggiano Cheese (if desired)
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