The Sauce.
The one our friends and family beg my mom to make.
Passed down, perfected, and finally shared.
We cook three massive pots at a time, freeze it in batches, and guard it like gold.
Every Italian family has that recipe.
This is ours. And now it’s yours too. 🍝💫
Pair it with a Chianti Classico if you like something earthy and vibrant. Or go bold with a Brunello di Montalcino, it’s velvety, deep, and made to stand up to all that richness.
This is the kind of dinner that turns into a tradition.
Full recipe in comments!
#shortsrecipe #shorts #bolognese #italiancooking #italianrecipes #pastarecipe #pastalover
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The Sauce aka Kathy’s Sauce
A perfected, family Bolognese recipe passed down and tweaked over decades.
🍝 Ingredients
Meat
• 3 lbs ground beef
• 1 lb ground pork (or turkey if needed)
• Reserved rendered fat from browning meat (save in a can)
Aromatics
• 3 small or 2 medium brown onions, finely chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4–6 cloves garlic, chopped
• ½ cup chopped Italian parsley
Mushrooms
• 1 oz dried porcini mushrooms, reconstituted in 1 cup boiling water, chopped (save soaking liquid)
• 1 cup finely diced cremini(or white) mushrooms, sautéed in butter
• Optional: up to 1 more cup of finely diced mushrooms sautéed in butter
Tomatoes & Liquids. *San Marzano preferred but it can be any tomatoes
• 1 (28 oz) can San Marzano–certified crushed tomatoes
• 2 (14 oz) cans chopped San Marzano tomatoes
• 3 (14 oz) cans San Marzano tomato sauce
• 1 cup beef or chicken broth
• 1 cup dry red wine (Chianti, Cabernet, or Montepulciano work well)
• Additional water or reserved fat broth as needed
Seasonings & Herbs
• 3–5 tablespoons Italian seasoning
• Several tablespoons fresh oregano, rosemary, and basil if available
• Salt and pepper at every stage
• Red chili flakes (optional, to taste)
🔪 Instructions
1. Brown the Meat
In a large, heavy-bottomed pan, brown the ground beef and pork. Drain and reserve the rendered fat in a heat-safe container—you’ll use this later.
2. Cook the Aromatics (5–8 minutes)
In olive oil (or a bit of reserved fat), sauté onions, carrots, and celery over medium heat until slightly softened but still textured (5–8 minutes).
Add garlic and parsley; cook another minute or two until fragrant.
3. Combine Meat with Aromatics
Add the browned meat back into the pot with some of the tomato sauce. Stir well to coat the meat and aromatics.
4. Add Tomatoes and Liquids
Add in the crushed tomatoes, chopped tomatoes, tomato sauce, broth, and red wine. Stir and bring to a gentle simmer.
5. Add Mushrooms
Stir in:
• The sautéed cremini mushrooms
• The rehydrated porcini mushrooms and their soaking liquid
• A splash of the reserved meat fat broth if needed for richness
6. Season in Layers
Season with Italian seasoning, fresh herbs, salt, pepper, and optional chili flakes. Taste and adjust throughout the cooking process.
7. Simmer Low and Slow
Let the sauce simmer for at least 2 hours, stirring regularly. Add more liquid (water, broth, or reserved fat) as needed to keep the sauce rich and glossy, but not dry.
❄️ To Store and Freeze
Let the sauce cool slightly. Divide into containers and freeze for up to 6 months.