Ingredients for Bell Alimento Bolognese Sauce
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves minced garlic
- 1 large chopped onion
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 pound ground beef
- 1/2 pound ground veal
- Enough water to cover sauce by 1 inch, plus more as needed
- 1 teaspoon salt (or to taste) and generous amounts of freshly ground black pepper
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 pound Italian sausage, crumbled
- 1/2 pound ground pork
- About 1/2 cup reserved pasta water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bell Alimento Bolognese Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bell Alimento Bolognese Sauce
- Heat 2 tablespoons of olive oil in a large, deep-sided pan over medium heat.
- Add 1 cup chopped carrots, 1 cup chopped celery, 1 large chopped onion, and 4 cloves minced garlic. Sauté over low heat for 20-25 minutes, or until completely soft and tender, stirring occasionally.
- Add 1 pound ground beef (or a mix of beef and pork) and 1/2 pound Italian sausage, crumbled. Season generously with salt and pepper. Cook until completely browned, breaking up the meat with a spoon.
- Stir in 2 tablespoons of tomato paste and cook for 5 minutes, allowing it to brown slightly.
- Add 1 cup dry red wine (such as Chianti) and simmer until reduced by half, about 10 minutes.
- Season with 1 teaspoon of salt (or to taste).
- Add enough water to cover the sauce by about 1 inch.
- Reduce heat to low, cover, and simmer for at least 1 hour, or up to 3 hours or more for the best flavor, stirring occasionally and adding more water if needed to maintain the sauce consistency.
- While the sauce simmers, cook 1 pound of spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Once the pasta is al dente, add it to the sauce pan.
- Toss gently with tongs to combine the pasta and sauce.
- Stir in 1/2 cup grated Parmigiano-Reggiano cheese and a generous amount of freshly ground black pepper.
- Serve immediately, adding a little pasta water if needed to loosen the sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
36g
Carbs
3g
