Bolognese Sauce

Updated at: Thu, 17 Aug 2023 12:30:30 GMT

Step 1

Peel and finely chop the carrots and onion

Step 2

In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly

Step 3

Dump them out into a bowl or plate

Step 4

Finely chop the livers until almost pureed

Step 5

Fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle.

Step 6

Put in the livers and the tomato paste and stir to combine.

Step 7

When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom.

Step 8

Re-add vegetables

Step 9

Add crushed tomatoes

Step 10

Stir in a big spoonful of the bouillon.

Step 11

Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.

Step 12

After two hours, season the sauce with the herbs (oregano, parsley, basil, thyme, garlic powder) and balsamic vinegar.

Step 13

Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.

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