From the secret chest of Davide Grigolato, current Head Chef at Donna Fugassa.
Our version of the Traditional Beef Bolognese Sauce
This recipe serve up to 15 people (you can also freeze it and store for later).
As always, in the remote case you have no time to do it or you are too lazy, order it to us!
Call us at 020 34 89 87 61 or just pop in store.
- 1 kg beef minced meat with fat between 16% and 20%
- 1 bunch of celery
- 4 medium carrots
- 1 big white onion
- 2 cloves of garlic
- 150 ml of Extra Virgin Olive Oil
- a knob of butter
- Marine salt and pepper as required
- 3 sprigs of rosemary
- 10 sprigs of thyme
- 5 bay leaves
- Nutmeg as required
- 1 kg of peeled tomatoes
- 300ml of red wine
Peel the carrots and the celery and reduce in small cubes celery, onions, carrots and garlic.
Put the butter and one glass of EVO (150ml) in a big pot and when the mixture is hot and start to sizzle, add the cubes of the veggie prepared above.
Stir for some minutes and add the minced meat in the pot.
Mix it with a big spoon and stir continuously for around 10 minutes at medium flare.
When meats became brownish pour the red wine, stir and continue cooking for about 10/15 minutes until the wine is completely evaporated.
Add the marine salt, pepper, nutmeg, rosemary and thyme previously chopped and then the bay leaves (which need to be left entire). Cooked for another 10 minutes.
Blend the peeled tomatoes and add them to the pot, then stir for 5 minutes.
Put the fire to minimum, cover with a lid and let it slow cook for around 3 .5 hours, stirring from time to time.
TIP: When cooking put a spoon between the lid and the potter to create a bit of space. This will dry a bit the sauce so it will not be too soaked.