Aunt Nancy'S Four Hour Meat Sauce (Bolognese)

Name: Aunt Nancy'S Four Hour Meat Sauce (Bolognese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: My cousin Kathleen added a couple of things to the recipe. I've made notations of those things in case you want to be a Nancy purist. I like Kathleen's additions and do it her way.; 3 lb ground meat (beef, pork, veal); 2 16oz cans of tomato paste; 2 cans water for each can of paste; 2 large yellow onions; 4+ large cloves of garlic; 1 Bay leaf; 1 cup of fresh basil; 1/2 cup of flat leaf parsley; 3 to 6 links Italian sweet and hot sausage cut in half (Kathleen's addition); Salt and pepper (to taste); Red pepper flakes (Kathleen's addition); Olive oil

Servings: persons

My cousin Kathleen added a couple of things to the recipe. I've made notations of those things in case you want to be a Nancy purist. I like Kathleen's additions and do it her way.
3 lb ground meat (beef, pork, veal)
2 16oz cans of tomato paste
2 cans water for each can of paste
2 large yellow onions
4+ large cloves of garlic
1 Bay leaf
1 cup of fresh basil
1/2 cup of flat leaf parsley
3 to 6 links Italian sweet and hot sausage cut in half (Kathleen's addition)
Salt and pepper (to taste)
Red pepper flakes (Kathleen's addition)
Olive oil

1
Add enough olive oil to your pot or Dutch oven to cover the bottom. Saute the onions until they sweat thoroughly, adding the garlic halfway through. If you are using red pepper flakes, add them when you add the garlic. Keep stirring so nothing gets stuck to the bottom. When the onions are brown, add all of the meat breaking it up with a wooden spoon -- cooking it until it is no longer pink. Mix in the tomato paste. Add the water, bay leaf, salt and pepper.
2
Simmer for 2 hours on a very low flame stirring often.
3
Add sausage and simmer for another 1.5 hours -- again on a very low flame stirring often.
4
Add a handful of chopped parsley and a handful of chopped basil and adjust seasonings to taste. Aunt Nancy sometimes added about 1 tbsp of sugar at this point if the sauce tasted bitter.
5
Our Aunt Nancy liked to serve it over Fusilli because she said the shape trapped the meat.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: My cousin Kathleen added a couple of things to the recipe. I've made notations of those things in case you want to be a Nancy purist. I like Kathleen's additions and do it her way., 3 lb ground meat (beef, pork, veal), 2 16oz cans of tomato paste, 2 cans water for each can of paste, and more.

Yes, Aunt Nancy'S Four Hour Meat Sauce (Bolognese) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!