Egi's Bolognese Sauce

  • Servings: 6

Source: Martha Stewart Living, November 2005


  • 3 tablespoons olive oil
  • 1 small carrot, peeled and grated (about 3/4 cup)
  • 1 stalk celery, finely chopped (about 1/2 cup)
  • 1 large red onion, peeled and finely chopped
  • 1/3 pound ground beef
  • 1/4 pound ground pork
  • 2 cups canned peeled whole tomatoes
  • 2 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream, (optional)


  1. Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, and onion; cook for 2 minutes. Add beef and pork; cook, stirring occasionally, until meat is browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cook, covered, over low heat, stirring occasionally, for 1 hour. Remove from heat; stir in heavy cream, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.


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