This recipe has been developed over nearly 30 years. It won the ‘Gallo Family Vineyards’ family recipe contest. Our family was featured in the ‘centerfold’ of the NOV 2011 issue of Taste of Home magazine, and the Gallo family says, “It’s tasty traditions like yours that keep us gathering around the table for family toasts to come.” Once you try it, you’ll know why. I’ve had many many many make this recipe, and they have never been disappointed, and it’s now somewhat ‘famous’.
I know, it sounds pretty ‘impressive’ to add the word ‘famous’ to something. I mean famous is reserved for names, things, and places like Abe Lincoln, the Grand Canyon, the Titanic, Martin Luther King, Jr., JFK, Clark Gable, Brad Pitt, Lady Gaga, Picasso’s artwork, Simon Cowell, Michael Jackson, Michael Jordan, Einstein’s Theory of Relativity, Gordon Ramsay…but a recipe…famous…come on, Ally, get real! Bohemian Bolognese Sauce Well, I’m here to tell you that my bolognese sauce is, indeed, famous…in my house, amongst my friends and family and at my dinner table. It’s in demand.
It’s oftentimes duplicated but never really replicated entirely. It’s been 30 years in the making. And, I’ve had critics beyond the likes of those I faced on MasterChef Season 2. Who? My three sons!! Pleasing their palates was tough when they were growing up, but making them beg for more is an even more daunting task. AND, the real coup de gras of the fame of this bolognese is when your grown sons ask if you can show their wives or special girlfriends how to make the sauce!
A reminder…this recipe makes a lot! Freeze in different size containers for using later. Get creative and use in various ways! Lasagna, pizza, open-faced sandwiches on crusty Italian bread…whatever! As you can see from the many different photos, I’ve done this bolognese a few times~~and, yes, there’s much more evidence of it in my files! xoxxo ~~ally
Here’s what you need:
1/3 cup extra-virgin olive oil
5 tablespoons butter
2 carrots, finely, diced
1 medium onion, diced (if you prefer shallots, that’s fine, too)
2 ribs of celery, finely diced
(NOTE: You can pulse the carrots, onion and celery in a food processor.)
6-8 garlic cloves minced or thinly sliced (your preference)
¾ pound beef, ground
½ pound veal, ground
½ pound pork, ground
½ pound Italian sausage, ground (remove casings if in sausage form)
½ package pepperoni (stack and cut into fourths)
1 12 oz cans tomato paste
1 large can of Italian crushed tomatoes (try to buy the best brand, preferably Italian, you can)
1 15 oz can diced tomatoes (you can use one w/basil, garlic…again, try to find Italian brands)
1 cup heavy cream or half and half
1 cup red wine
¾ cup chopped fresh herbs…basil (lots!), oregano, Italian flat parsley, thyme
Note: I tie a small bundle of thyme with cooking string, place in the Bolognese while simmering then fish out and throw away after a couple of hours.
¾ tsp crushed red peppers
Kosher or sea salt and freshly ground black pepper to taste
¾ cup of shredded parmigiano-reggiano, parmesan or asiago
Parmigiano-Reggiano, Parmesan or Asiago for grating/serving
Chicken broth (used as needed for thinning sauce)
Here’s what you do:
- In a large heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
- Add the onions, celery, and garlic and sauté over medium heat until translucent and soft but not browned.
- Add the beef, veal, pork, Italian sausage and stir into the vegetables. Turn up heat to high and continue stirring and breaking meat clumps apart…you want the meat to brown.
- Turn down heat and add the tomato paste and blend into meat mixture…allow this mixture to ‘fry’ about 5 minutes continually stirring so it doesn’t stick.
- Add crushed tomatoes, diced tomatoes, and pepperoni stirring for about 5 minutes.
- Add milk and wine…blend…add crushed red peppers, fresh herbs, and shredded cheese…blend…add sea salt and pepper to taste.
- Simmer over medium-low heat for several hours (2-3) stirring occasionally. Season with salt and pepper to taste.
- NOTE: The chicken broth can be used if you need more liquid to thin or get all the juices out of the cans.
Suggestions for Plating & Serving:
Choose your favorite type of pasta (spaghetti, penne, rigatoni, etc.). Cook it al dente. After draining mix all pasta in large pot/pan with about a cup or more of the sauce coating lightly all the pasta. Serve in large spacious (preferably white) bowl. Spoon over pasta a heaping amount of fresh Bolognese sauce. Grate fresh cheese and garnish with whole basil sprig or some of the chopped herb mixture.
© alice d’antoni phillips www.allyskitchen.com