Sauce Bolognese

The origin of this recipe for a basic meat sauce for pasta and lasagna is from a German cook book with Italian recipes (1) that I own. I changed it a bit, replacing the amount of milk that it asks for by broth. It takes a bit of time to prepare. That’s why I usually prepare it ahead and double or triple the recipe to freeze some portions.


  • 1/2 cup butter
  • 50g pancetta
  • 300g ground beef
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 1 garlic glove
  • 2 tbsp tomato paste
  • 300g tomatoes from the can
  • 1 cup beef broth
  • 1/2 cup red wine.
Prepare the vegetables. Mince pancetta, carrot, celery, onion and garlic (I just use my food processor to do this) and mix with the ground meat. Melt the butter and brown the meat mixture. Add red wine and and bring to boil. Boil until reduced by half, then add broth, tomatoes and tomato paste and simmer for about 2 hours.
(1) Marieluise Christl-Licosa, “Echt italienisch kochen. Reizvolle Original-Rezepte und Küchentips”, GU Verlag, 1989.

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Filed under basic, pasta sauce, takes time

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