Meat Sauce in the Style of Bologna Recipe

Name: Meat Sauce in the Style of Bologna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, peeled and quartered; 1 medium carrot, peeled and chunked; 2 stalks celery & leaves, chunked; 1 lb ground beef; 1 lb ground pork; 1 cup chicken liver, rinsed, dried and chopped; ½ cup dry red wine; 1 tablespoon tomato paste; 3 cups roma tomatoes, peeled, crushed, juice reserved; 3 bay leaves; black pepper; hot water, as needed

Servings: persons

3 tablespoons olive oil
1 medium onion, peeled and quartered
1 medium carrot, peeled and chunked
2 stalks celery & leaves, chunked
1 lb ground beef
1 lb ground pork
1 cup chicken liver, rinsed, dried and chopped
½ cup dry red wine
1 tablespoon tomato paste
3 cups roma tomatoes, peeled, crushed, juice reserved
3 bay leaves
black pepper
hot water, as needed

1
Process the onion, carrot and celery until the consistency is almost a paste, but not quite.
2
Heat the oil in a 4 quart pan over medium heat.
3
Stir in processed vegetables and cook for around 5 minutes.
4
Push the vegetables to the side of the pan and add the chicken livers.
5
Cook until the livers are done through and stir them together with the vegetables.
6
Add the ground meats, stirring to break them up.
7
Cook until the juices coming from the meat have evaporated.
8
Push everything to sides of pan, pour in a little more olive oil and turn heat to high.
9
When oil begins to sizzle, add the tomato paste.
10
Stir the paste around until it begins to brown and gives off a caramelly-tomato aroma.
11
Turn heat back down to medium and deglaze the caramelized paste with the red wine.
12
Pull all other ingredients back into center of pan and stir.
13
Pour in the tomatoes, juice and bay leaves.
14
Stir well and bring to a boil.
15
Turn heat down just to a good simmer and cover.
16
Cook covered, stirring occasionally, until the sauce has become very dense and is a dark mahogany color, at least 2 hours.
17
Add water or more red wine if the sauce is sticking.
18
There should be a layer of fat risen to the top near the end of the cooking process.
19
Remove this if you want, but traditionally it is reincorporated.
20
To make your sauce very smooth, put it through a food mill after cooking.

842

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

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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: 3 tablespoons olive oil, 1 medium onion, peeled and quartered, 1 medium carrot, peeled and chunked, 2 stalks celery & leaves, chunked, and more.

Yes, Meat Sauce in the Style of Bologna 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!

Meat Sauce in the Style of Bologna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions