Roma's Classic Bolognese Sauce
This classic Bolognese is from Chef Angelo Cuppone of Roma in Houston. While the recipe says it serves four people, it makes a significant amount of sauce. The sauce freezes incredibly well, so pop it in your freezer for future meals or up the amount of pasta if you’re expecting a large crowd.
Ingredients
- 1 cup extra-virgin olive oil
- 2 celery stalks finely chopped
- 1 large yellow onion finely chopped
- 1 large carrot finely chopped
- 5 pounds ground beef
- Kosher salt
- 1 teaspoon finely grated nutmeg
- One 28-ounce can whole peeled San Marzano tomatoes
- 6 ounces dry white wine
- 6 ounces dry red wine
- 1 pound fettuccine
Instructions
- In a large pot, heat the olive oil. Add the celery, onion, and carrot and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.
- Add the ground beef, nutmeg, and a generous pinch of salt and cook, breaking up the meat with your spoon or a large whisk, until beginning to brown, about 5 minutes.
- Meanwhile, pulse the tomatoes in a food processor until they look like a coarse puree.
- When the meat has absorbed all of the juices in the pot, add both wines, the tomato puree, and 4 cups of water. Reduce the heat to low and cook the sauce, stirring occasionally, for 3 hours. If the sauce gets too thick, add more water. Season with salt.
- In a large pot of salted boiling water, cook the pasta until al dente. Strain and return to the pot. Ladle some of the sauce onto the pasta and toss. Divide between four bowls and serve right away.
Notes
Recipe courtesy of Chef Angelo at Roma in Houston.
Photo credit: Jeremy Parzen.
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