Ingredients
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1 tablespoon Olive Oil
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1, finely chopped Onion
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2 cloves, minced Garlic
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2, finely chopped Carrots
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2, finely chopped Celery Stalks
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1 pound (450g) (you can also use a mix of beef, pork, and veal) Ground Beef
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1 can (14 oz / 400g) Crushed tomatoes
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1/2 cup (120ml) Beef or chicken broth
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1/2 cup (120ml) (optional) Red wine
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2 tablespoons Tomato paste
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1 teaspoon Dried Oregano
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1 teaspoon Dried Basil
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1/2 teaspoon Dried thyme
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Salt and pepper to taste
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1 Bay Leaf
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(for serving) Parmesan Cheese
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(spaghetti, fettuccine, or your choice) Cooked pasta
Directions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 5-7 minutes.
- Stir in the crushed tomatoes, beef broth, red wine (if using), tomato paste, dried oregano, dried basil, dried thyme, salt, pepper, and bay leaf.
- Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1-2 hours, stirring occasionally. If the sauce becomes too thick, you can add more broth or water.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Once the sauce has thickened and the flavors have melded together, remove the bay leaf.
- Serve the Bolognese sauce over cooked pasta of your choice. Sprinkle with grated Parmesan cheese before serving.
Enjoy your homemade Bolognese sauce!
