Ingredients for Davio's Bolognese Sauce
- Onion
- Carrot
- Celery
- 4 ounces prosciutto, diced
- Ground Beef
- Ground Veal
- Ground Pork
- Plum Tomatoes
- 1 (6 ounce) can tomato paste
- 4 cloves garlic, minced
- Bay Leaf
- Fresh Basil
- Red Wine
- Salt & Pepper
- Parmigiano Reggiano Cheese
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How to Make Davio's Bolognese Sauce
- Dice 4 ounces of prosciutto and cook in a large sauce pot over medium heat until crispy. Remove and set aside, reserving the rendered fat.
- Add 1 large onion (finely chopped), 2 carrots (finely chopped), 2 celery stalks (finely chopped), and 4 cloves of garlic (minced) to the pot. Cook in the reserved prosciutto fat until softened, about 8-10 minutes.
- Pour in 1 cup of dry red wine (like Chianti) and bring to a simmer. Cook until the wine has reduced by half, about 5 minutes.
- Add 1 pound of ground beef (80/20 blend) and cook, breaking it up with a spoon, for 45 minutes over low heat, stirring occasionally.
- Drain off any excess fat. Stir in 2 (28 ounce) cans of crushed tomatoes, 1 (6 ounce) can of tomato paste, 1 teaspoon of dried basil, and 1/2 teaspoon of dried parsley.
- Season generously with salt and freshly ground black pepper to taste.
- Simmer uncovered for 2 hours, stirring occasionally, allowing the sauce to thicken and develop its rich flavor. Taste and adjust seasoning as needed.
- Serve over your favorite pasta (pappardelle recommended).
- Garnish with freshly grated Parmesan cheese and the crispy prosciutto.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
62g
Carbs
2g
