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Bolognese Sauce
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Shihoma Pasta Fresca

Shihoma Pasta Fresca

Bolognese Sauce

3h 30m

Shihoma’s version of a classic Bolognese Sauce!

Once the bolognese is ready, you can pair it with your favorite pastas, make a lasagna, or even just add it on top of some polenta.

  • Halve, peel, and small dice 1 onion

    Step 0
  • Trim, halve, and small dice 1 carrot

    Step 1
  • Small dice 1 stalk of celery

    Step 2
  • Add ½ tbsp of extra virgin olive oil and the diced onion to a saucepan over medium heat

    Step 3
  • Add the diced celery and carrot. Mix well

    Step 4
  • Turn the heat down to low and add ½ tbsp of extra virgin olive oil. Mix and let it cook for 10-15m to soften the vegetables

    Step 5
  • Add ⅓ cup of tomato purée and mix it. Add ⅓ cup of white wine and stir to incorporate. Cook for 5m to evaporate the alcohol content

    Step 6
  • Add 500 g of ground pork and 500 g of ground chuck

    Step 7
  • Add 180 g of ground guanciale and mix it

    Step 8
  • Place the lid on and let it simmer for 3h to cook. If necessary, add a little bit of water and stir occasionally. Adjust seasoning with salt to taste. The bolognese sauce is ready

    Step 9
  • Grab your favorite pasta and enjoy!

    Step 10

Yield 4 people

  • Ground Pork

    Ground Pork

    500 g
  • Chuck

    Ground Chuck

    500 g
  • Guanciale

    Guanciale

    180 g
  • White Wine

    White Wine

    ⅓ cup
  • Tomato Purée

    Tomato Purée

    ⅓ cup
  • Celery

    Celery

    1 stalk
  • Carrot

    Carrot

    1
  • Onion

    Onion

    1
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tbsp
  • Salt

    Salt

    to taste

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