Bolognese beef and pork sauce. There;s nothing better than a good Bolognese sauce. If I'm not mistaken, this is the third Bolognese recipe I've put up on this blog. The thing is, Bolognese sauces are lifesavers —we eat them with spaghetti, as pictured above, but they're also well-matched with lasagna. It doesn't matter if it's hot or cold outside, nobody can resist this sauce.
Today's bolognese recipe contains a mixture of beef and pork. I hope you enjoy both the recipe and the video below, where you can see how to prepare it step-by-step. Make sure to like the video and subscribe to my YouTube channel, where you can share it and leave your comments.
Bolognese sauce III | Makes 12 portions 2 tablespoons of olive oil
1 cup of chopped onion
3 cloves of minced garlic
1 cup of chopped celery
1 cup of chopped carrot
2 pounds of lean ground beef
1 pound of lean ground pork
2 cups of chopped portobello mushrooms
3 tablespoons of dried oregano
4 bay leaves
2 glasses of white wine
1 cup of tomato paste
3-4 cups of water
Freshly ground black pepper
1. Pour olive oil in a deep pan. Set to medium heat and sauté the onion, garlic, celery, and carrots for 10-15 minutes, stirring occasionally.
2. Increase heat to medium-high and incorporate the beef and pork into the pan. Cook for about 15-20 minutes, or until the meat turns brown. Continue to stir occasionally.
3. Add the portobello mushrooms and stir. Cook for about 5 minutes.
4. Add the oregano and bay leaves. Stir.
5. Add the wine and cook until the liquid mermes to half.
6. Add the tomato paste and stir. Then add water and stir. Let it simmer to a boil.
7. Once boiling, lower the heat. Add salt and pepper and let it cook uncovered for one hour. Use more water as needed.