How To Make The Perfect Bolognese Sauce
Bolognese sauce, a culinary masterpiece that hails from the heart of Italy, is the epitome of comfort and flavor. Its rich, hearty profile and irresistible aroma have the power to transport you straight to the charming streets of Bologna (or my mom's kitchen table). In this post, come discover the secrets to creating the perfect Bolognese sauce, guaranteed to elevate your pasta dishes to new heights.
How To Make The Perfect Bolognese Sauce
Why We Love Bolognese Sauce
At the heart of our love for Bolognese sauce lies its exceptional blend of ingredients. The harmonious marriage of fresh, ripe tomatoes, aromatic herbs, and premium ground pork and beef creates a medley of flavors that leaves us craving for more.
Bolognese sauce also makes for a great comfort food. Pair this hearty pasta sauce recipe on a pasta that can hold its own against it, like pappardelle, bucatini or even gnocchi (mmm, gnocchi bolognese...). You can even use it between layers of lasagna noodles for a meaty lasagna. However for this recipe, we made it with good ole spaghetti, because you can never go wrong with that. Whatever pasta you decide to try it on, just remember this: mangiare per vivere e non vivere per mangiare.
Bolognese sauce also makes for a great comfort food. Pair this hearty pasta sauce recipe on a pasta that can hold its own against it, like pappardelle, bucatini or even gnocchi (mmm, gnocchi bolognese...). You can even use it between layers of lasagna noodles for a meaty lasagna. However for this recipe, we made it with good ole spaghetti, because you can never go wrong with that. Whatever pasta you decide to try it on, just remember this: mangiare per vivere e non vivere per mangiare.
Use Good, Fresh Ingredients
It goes without saying that whenever you're making a recipe from scratch, try to use the best ingredients you can. This recipe doesn't call for a lot, so spending a little extra on quality won't break the bank. Use 80/20 ground beef (that's 80% lean beef to 20% beef fat), a good olive oil (our favorite: Partanna Extra Virgin Olive Oil, an all-purpose olive oil perfect for frying, sautéing, dressings and marinades), and canned San Marzano crushed plum tomatoes. While I used a basic white cooking wine for this recipe (it doesn't call for much), if you have white drinking wine on hand, feel free to use it. To finish, simply top with a dusting of freshly grated Grana Pandano or parmesan reggiano and a sprinkle of red pepper flakes--in both the pot, and your plate!
  Crockpot 7 Qt. Dutch Oven, Assorted Colors, amazon.com |
  Acacia Wooden Utensils Set 4, amazon.com |
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Wine Pairings With Bolognese Sauce
When pairing a wine or beverage with pasta Bolognese, it's important to consider the rich and hearty flavors of the sauce. A good choice would be a red wine that complements the robust and savory elements of the dish. Here are a few of our favorite options:
No vino? No problem! San Pellegrino with a twist of lemon or lime works too!
- Chianti: A classic Italian red wine from the Tuscany region, Chianti's medium body and bright acidity make it a versatile match for Bolognese. It has enough fruitiness to complement the tomato-based sauce and enough structure to stand up to the meat.
- Barbera: Another Italian option, Barbera wines from Piedmont are known for their vibrant acidity and juicy fruit flavors. They can cut through the richness of the Bolognese sauce and enhance the overall dining experience.
- Sangiovese: This grape variety is used in various Italian wines, including Chianti and Brunello di Montalcino. Sangiovese-based wines have good acidity and a range of flavors that can work well with the sauce.
- Nebbiolo: If you're feeling adventurous and want to try a more complex wine, consider a Nebbiolo-based wine like Barolo or Barbaresco. These wines are from the same Piedmont region as Barbera and offer more intense flavors and tannins, which can stand up to the rich Bolognese sauce.
- Zinfandel: For those who prefer a New World option, a Zinfandel can be a great choice. It has bold fruit flavors and often a hint of spiciness that can complement the meaty and savory components of the dish.
No vino? No problem! San Pellegrino with a twist of lemon or lime works too!
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