Posted on 13 November 2011 by

Roasted Tomato Bolognaise First Version

By David Harbilas

Bolognaise meat sauce is something that my father used to make often when I was young.

He went through many variations and ended up settling on Mario Batali’s version, which can be found in many of his books.

This version of the sauce makes use of canned plum tomatoes, and much like my recipe for lamb stew in roasted tomato sauce, it benefits from a long, slow cooking in the oven, rather than over the stove.

There is something inexplicable to surrounding the cooking vessel with heat, rather than applying heat directly from a stove-top burner, that creates a flavor far different from simmering.  Serve this with a wide noodle, like papardelle or fettucine.

Serves Many!

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 carrot, diced
  • 1 onion, diced
  • 1 rib of celery, diced
  • 2 cloves of garlic, minced
  • 1 cup of white wine
  • 1 tablespoon of tomato paste
  • 2 cans plum tomatoes
  • 1 bay leaf
  • 2 tablespoons dried thyme
  • olive oil
  • salt and pepper to taste

Preheat an oven to 350 degrees. In an oven-proof dish heat 3 tablespoons of olive oil. Saute the carrots, celery, and onion until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and pork and cook, breaking up, until browned, about 7 minutes. Add the dried thyme, bay leaf and white wine. Cook until the wine is almost totally evaporated.

Add the tomato paste and stir to coat the ingredients evenly. Add the plum tomatoes, crushing with your hand as you drop them into the dish. Place the dish in the oven and cook for at least 1 hour. Be sure to stir the sauce to keep it from burning. The longer you can cook this sauce the better it will be. If needed, add a little water to keep it from drying out.

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