Bolognese sauce, or simple meat sauce, is a long-standing classic staple of Italian cuisine, not to mention a worldwide favourite. For so many, Italian food is seen as a comfort food and Bolognese sauce is one of the hinge pins of that. There’s something so honest about a rich tomato sauce simmered with a herb-seasoned ground meat. Nothing complicated; a handful of simple ingredients that, when assembled, escapes pretence.
One of the things I’ve always liked about Italian cuisine is the myriad ways of making delicious flavours and every one of them is right. I had stated in my Roast Garlic Marinara Sauce post that anyone with an Italian grandmother will tell you their “Nonna” makes the best insert-dish-name-here and they’d be right. That’s the beauty of it; Bolognese sauce is an excellent example of that.
I see many chefs and food bloggers tinkering about with different ingredients and methods to make variations of something so tried and true. I’m no different, really; here I am using ground chicken in place of beef. One of the ideals I try to retain is keeping it simple and letting the ingredients do the talking. This is why it’s called “Cookin’ it Easy”.
By now you’re likely saying “But why are you using chicken; what’s wrong with beef?” Or “That isn’t a proper Bolognese sauce, so you can’t call it that” In truth, I used chicken because not everyone in my family can digest or process beef as easily as chicken. Also, it’s because I can procure a decent source of ground chicken for the time being. So for now, chicken it is. If you want to use beef (or pork or veal, for that matter), fly at it. I sometimes find that those who pedantically follow rule books can miss out on the chance to create through chaos.
- food processor, sauce pan
- 2 Tbsp olive oil
- 1 whole onion rough chopped
- 1 stalk celery rough chopped
- 1 whole carrot peeled and rough chopped
- 6-10 cloves roasted garlic
- 1 lb ground chicken beef or pork will also work here
- 1 cup stock chicken, beef or vegetable
- 1 19oz tin crushed tomato
- 1 Tbsp basil
- 1 Tbsp thyme
- 1 Tbsp oregano
- 2 tsp salt
- 1 tsp pepper
- 2 whole bay leaves
- 1 cup wine red, preferably but white is forgiveable
- Rough chop the onion, celery, carrot and place in food processor with the roasted garlic and stock. Blend it until it's smooth (about 5-10 seconds). Set aside
- Heat up a sauce pan, add the olive oil.
- Once the oil is good and hot, lay in the ground chicken and stir it until it browns up.
- Add the blended stock, dry spices and wine; then add the tomato crush and stir until completely mixed.
- Let simmer, stirring occaionally for 20-60 minutes, depending on how thick you like your sauce or how much time you have.
- Serve over your favorite pasta and enjoy!