7 Hour Bolognese Sauce

Creating a rich and flavorful Bolognese sauce is a labor of love, and this recipe for 7 Hour Bolognese Sauce promises to deliver exceptional taste and texture. Combining a trio of meats—ground beef, pork, and veal—with a robust blend of vegetables and tomatoes, this sauce simmers slowly to allow flavors to meld perfectly.

The addition of wine and cream adds depth and richness, creating a velvety texture that coats each strand of pasta beautifully. Whether served with pappardelle or tagliatelle, this sauce is a hearty and satisfying dish that will impress any pasta lover.

How to make 7 Hour Bolognese Sauce

Ingredients:

1.5 lb ground beef

1.5 lb ground pork

1.5 lb ground veal

28 oz San Marzano whole tomatos

1 bottle of passata 1l

6oz Cento tomato paste

1 glass of dry red or white wine, that you would drink

4-6 cups boiling water

6 large carrots

6 celery stalks

2 large yellow, white or red onion

EVOO

Salt and pepper

1 C cream/ whole milk/heavy cream

Instructions:

Chop the onion, celery and carrots in a large Dutch oven heat the EVOO over medium heat. Add the vegetables to make the soffritto.

Once onions have become translucent, add half the glass of wine. Cook on medium low heat until wine evaporates.

Add all the meat, using a wooden spoon, chop into even pieces as it cooks. Once the water from the meat has evaporated, add the rest of the wine. Cook until evaporated

Turn the heat to low, only small bubbling should occur then add the passata, tomatoes and paste.

Crush the tomatoes as you are stirring.

Keep the sauce on low with small bubbles.

After 1.5 hours, check taste and add salt then add 1-2 cups of the boiling water, keeping sauce liquid.Check again in another hour and add more water, you want to keep the sauce from getting too dry. This sauce will usually need about 4-5 cups of water over the 5 hours of cooking.

After 5 hours of cooking, remove from heat and let the sauce rest.

When you’re ready to cook the pappardelle or tagliatelle, add the cream to the sauce and cook for 5 minutes

Before you strain the pasta, keep a cup of the water and put to the side.

Take out a large fry pan, line bottom with sauce, add the pasta, the cup of pasta water, a little more sauce and mix together. Grate some cheese on top and serve immediately.

Notes:

Meat Selection: The combination of ground beef, pork, and veal creates a balanced and rich flavor profile in the sauce. Each meat adds its unique texture and depth to the dish.

Tomato Base: Using San Marzano whole tomatoes and passata along with tomato paste provides a robust tomato flavor that forms the foundation of the sauce. Crushing the tomatoes helps integrate their flavors evenly.

Vegetables: The soffritto of chopped carrots, celery, and onions cooked in olive oil (EVOO) forms the aromatic base of the sauce, enhancing its depth and complexity.

Wine Infusion: Adding dry red or white wine early in the cooking process helps deglaze the pan and infuse the sauce with a subtle richness and acidity, essential for balancing the flavors.

Slow Cooking: Cooking the sauce over low heat for an extended period (around 5 hours) allows the flavors to meld and intensify, resulting in a deeply flavorful and tender sauce.

Adjusting Consistency: Adding boiling water gradually throughout the cooking process helps maintain a balanced consistency, ensuring the sauce doesn’t become too thick or dry.

Cream Addition: Incorporating cream, whole milk, or heavy cream at the end adds a creamy texture and smooth finish to the sauce, elevating its richness.

Pasta Preparation: Mixing the cooked pasta with a portion of the sauce and pasta water in a large fry pan ensures each strand is evenly coated. This step enhances the integration of flavors and ensures the pasta remains moist.

Final Touches: Grating cheese over the plated dish adds a savory depth and enhances the overall presentation and taste of the Bolognese sauce.

Resting Time: Allowing the sauce to rest after cooking helps further develop its flavors and allows any remaining moisture to distribute evenly throughout the dish before serving.

Nutrition Information:

Frequently Asked Questions:

Can I substitute the ground meats?

Yes, you can adjust the combination of ground beef, pork, and veal to suit your preferences.

Ground lamb or turkey can also be used as substitutes.

Do I have to use San Marzano tomatoes?

While San Marzano tomatoes are preferred for their sweetness and low acidity, you can use other varieties of whole tomatoes if needed.

What does “passata” mean?

Passata is a smooth tomato purée that has been strained of seeds and skins.

It adds richness and smooth texture to the sauce.

Can I omit the wine?

Yes, if you prefer not to use wine, you can omit it.

You may need to adjust the seasoning to balance the flavors.

How do I know when the sauce is done cooking?

The sauce should be cooked low and slow for a total of about 5-7 hours.

It’s ready when the flavors have melded, the meat is tender, and the sauce has thickened.

Can I freeze this sauce?

Yes, this Bolognese sauce freezes very well.

Let it cool completely before transferring to airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months.

What pasta should I serve with this sauce?

Traditional choices include pappardelle, tagliatelle, or fettuccine, which can hold up to the rich sauce.

However, you can use any pasta shape you prefer.

How can I adjust the consistency of the sauce?

If the sauce is too thick, you can add a bit more water or beef broth during the cooking process.

If it’s too thin, simmer uncovered to evaporate excess liquid.

Is it necessary to let the sauce rest after cooking?

Yes, letting the sauce rest off the heat allows the flavors to develop further and the sauce to thicken slightly.

What can I garnish the pasta with?

Grated Parmesan or Pecorino cheese, fresh basil leaves, or a drizzle of extra virgin olive oil are common garnishes that enhance the flavors of the Bolognese sauce.