Bolognese Sauce
| Cuisine of The United States | Italian-American Cuisine | Sauces
Ingredients
- 1.5 lb (675 g) of lean ground beef, at room temperature
- 2 large egg whites, at room temperature
- 1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 6 cloves of garlic, peeled
- 2 Tbsp olive oil
- Bay leaf
- Oregano
Instructions
- Put a thick-bottomed pot over a medium-low heat with the oil and garlic.
- As the pot warms up, mix the beef and egg whites into a homogeneous paste.
- Stir the garlic cloves in the warming oil until the fragrance can be noted.
- Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.
- Add the tomato paste and stir before adding the stewed tomatoes.
- Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.
- Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.
- Season according to taste, taking in consideration the salt content of the tomato products.
- Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done.