My Favorite Bolognese Sauce Recipe
I cannot tell you how many times this Bolognese Sauce has saved my butt! Usually, I double the recipe and save 2 or 3 portions in the freezer. It is a great sauce to make ahead of time and save for the future. You can prepare so many dishes with this sauce. Toss with pasta (the obvious way), make Pasticho, fill cannelloni, stuff vegetables like eggplants, peppers, or zucchinis, Shepherd’s Pie, papas rellenas… I’ve even used it to make empanadas! There are several forms and versions of preparing this sauce. Some people add pancetta or bacon; others combine beef and pork meat. I once tried a recipe from an Italian lady where she added chicken liver… It was very good. But through the years, I’ve created my own version adapted to my family’s taste. Of course, I do not waste the opportunity to add as many vegetables as possible, sometimes very tiny chopped mushrooms or zucchini … the children do not even notice them!
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Freezing: For longer storage (up to 3 months), place the sauce in the freezer. When freezing Bolognese sauce, remove as much air as possible to prevent freezer burn. If using a plastic bag, lay it flat in the freezer to save space. Reheat the sauce thoroughly to at least 165°F (74°C) before consuming. You can do this on the stove over low to medium heat, stirring occasionally, or in the microwave in shorter intervals, stirring in between to ensure even heating.
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