Authentic Italian Bolognese Sauce -Tuscan Style
One of our most memorable experiences in Tuscany was the night we cooked a five-course meal, taught by a local chef, Alessandra. I was most excited to learn how to make authentic Italian Bolognese Sauce, Tuscan style.
My twins Mira and Izzy love to cook and they were transfixed by Alessandra, hearing her stories in broken English, and learning how the recipes she taught us had been passed down for generations in her family.
We made Bruschetta with olive tamponade for an appetizer, stuffed eggplant, roasted red-pepper salad, hand-made pasta (with just flour and egg!) topped with our Bolognese sauce, and Tiramisu for desert!
It was a five hour cooking lesson, but worth every minute to learn the true authentic ways of Tuscan cooking, especially this Italian staple.
I’ve made the sauce a few times, and each time mixed a few ingredients from other authentic recipes experimenting, until I found the perfect combination that taste just like our pasta in Italy!
This sauce is actually pretty easy to make but takes A LONG time to cook! I simmered mine for four hours, Alessandra said it needs a minimum of three hours, so you might want to start this on the stove and then move it to a low-heat crockpot.
- 1 C. Onion finely chopped
- 1 C. Celery finely chopped
- 1 C. Carrot finely chopped
- 4 garlic cloves finely chopped
- 1/4 C. olive oil
- 1/2 lb. Ground Beef
- 1/2 lb. Ground Italian sausage
- 1.5 t. kosher salt (I like more, so salt to taste)
- 1 t. black-pepper
- 1 t. oregano
- 3 Large sprigs of Rosemary (the whole thing, not chopped or removed from stem)
- 1/4 t. nutmeg
- 1 C. Dry white wine
- 1 C. Beef broth
- 48 oz. Organic strained tomato sauce
- 1 C. whole milk
- Finley grated parmesan cheese for serving
- Papardelle or penne pasta
How to make it: Pour oil in fry large skillet over med-high heat. Add first four ingredient and cook stirring often until translucent, about 8-10 minutes. Add meat, salt, pepper, rosemary, nutmeg, oregano and brown until meat cooked and in small pieces. Add wine and broth let simmer on stirring to keep from sticking on the bottom. It should be bubbling vigorously about 3 minutes. Turn heat to medium and add tomato sauce. Cook uncovered letting sauce bubble about 20 minutes stirring occasionally to keep from sticking. Transfer to crock-pot or turn down heat to low and cover, simmering for 3-4 hours, stirring occasionally.
Note: the sauce will get quite thick as it cooks, you can add a little water (1/2 cup) but it’s supposed to be thick.
Cook pasta according to boxed directions. Turn sauce off about 10 min prior to serving and add milk, stir. Remove Rosemary stems. Butter the pasta and salt it, top with generous portion of sauce and top with parmesan cheese.
*You can see pictures from our cooking lesson on my IG @singlemomglobetrotter (feed at the bottom of this site) or on my Snapchat @SarahCentrella under “saved stories”