Bolognese Sauce


  • 5 lbs ground beef
  • 12 oz carrots, chopped
  • 8 oz celery, chopped
  • 6 oz yellow onion, chopped
  • 2 oz fresh garlic, smashed
  • ½ cup extra virgin olive oil (divided)
  • 1 bottle Burgundy wine
  • 1 lb tomato paste
  • 4 (28 oz) cans peeled tomatoes, seeded & pureed
  • 1  oz salt (check for flavor after 1 hour)
  • 1 tsp black pepper


  1. Heat large stock pot over high flame
  2. Once hot, add ¼ cup olive oil, followed by vegetables. Simmer for a few minutes
  3. In a separate large sauce pan, heat ¼ cup of olive oil
  4. When heated, add beef to pan and brown
  5. Once meat is brown, add salt and black pepper (check to taste)
  6. Combine beef (with all of the liquid) to large stock pot with all of the vegetables and cook for a couple of minutes
  7. Add burgundy wine and cook for 5-10 minutes
  8. Add tomato paste and stir into ingredients
  9. Add pureed peeled tomatoes and stir well
  10. Once boiling, put heat to low and simmer
  11. Simmer on low/med heat for roughly 3 hours, stirring occasionally
  12. Check salt and pepper on the hour (add, if necessary)
  13. When sauce is finished, skim grease from the top
  14. Serve & enjoy!