This sauce is very different than the other bolognese already listed. It takes a little work, but after you make it once or twice it is really easy... and SO GOOD! My dad used to make it for us almost every weekend, and now I make it for my family!

ALISONA
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside.

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  • In a food processor, chop the carrots, onion and ham.

  • Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally.

  • Immediately before serving, stir in cream and mix well.

Nutrition Facts

469 calories; 34.3 g total fat; 129 mg cholesterol; 1093 mg sodium. 12.8 g carbohydrates; 28 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2003
I have been looking for a quick and delicious Bolognese sauce and this is definately it. I could have ate the whole pot myself. Read More
(17)

Most helpful critical review

Rating: 2 stars
11/06/2003
When I did the recipe I didn't really think about the ratio of nutmeg to basil in the ingedients. But the first bite I took I thought to myself. "Uhhhh Christmas Bolognese?" I think that it should be 1 1/2 tsp of dried basil and a pinch of nutmeg. I would also suggest using a cheese grater to shred the carrot. Also the recipe needs to be more specific about what type of ham you should use. It says slices so I guess bacon maybe? No I wouldn't use american bacon for a classic italian pasta sauce. I would used thinly sliced cured italian ham more commonly referred to as prosciutto. I give only two stars because they need to tweak the proportions of the recipe and be more specific as to how much and what kind of ham to use. Read More
(33)
44 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
05/05/2003
I have been looking for a quick and delicious Bolognese sauce and this is definately it. I could have ate the whole pot myself. Read More
(17)
Rating: 2 stars
11/05/2003
When I did the recipe I didn't really think about the ratio of nutmeg to basil in the ingedients. But the first bite I took I thought to myself. "Uhhhh Christmas Bolognese?" I think that it should be 1 1/2 tsp of dried basil and a pinch of nutmeg. I would also suggest using a cheese grater to shred the carrot. Also the recipe needs to be more specific about what type of ham you should use. It says slices so I guess bacon maybe? No I wouldn't use american bacon for a classic italian pasta sauce. I would used thinly sliced cured italian ham more commonly referred to as prosciutto. I give only two stars because they need to tweak the proportions of the recipe and be more specific as to how much and what kind of ham to use. Read More
(33)
Rating: 5 stars
05/05/2003
I have been looking for a quick and delicious Bolognese sauce and this is definately it. I could have ate the whole pot myself. Read More
(17)
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Rating: 1 stars
10/07/2002
You might as well simply chop up some carrots boil some pasta then throw the carrots on top. This recipe should be called Dad's Carrot Meat Sauce. Yep doublecheck those ingredients and then do a double take: There are SEVEN carrots in this recipe. Four big thumbs-down from the family. Read More
(16)
Rating: 4 stars
01/04/2013
It turned out really great with several modifications. You certainly don't have to make it this way; I just really preferred it. I used 8 carrots a total of 9 oz of tomato paste 1 medium to large sized white onion 0.8 lbs of ham and 2 lbs of ground buffalo. Also as recommended in other reviews I used 1-1/2 tbs of dried basil and a dash or two of nutmeg. I sliced the onions carrots and ham and sauteed them in the butter until the carrots were soft. I then added the broth tomato paste lemon spices. I browned the ground buffalo in a separate pan. I then took all the contents in the carrot/onion/ham pan and blended them in the blender. I put the blended contents back into the pan and added the ground meat with its juices. I prefer the only texture to be the ground meat and everything else to be a puree. At the very end I added about 2 tbs of cream. I'm not a big fan of heavy tomato based sauces as the tomatoes are too acidic for me and give me reflux. So this was an excellent alternative. If you do like more tomato flavor you can always increase the tomato paste even more! Read More
(10)
Rating: 2 stars
02/09/2004
My family didn't care for the nutmeg flavor. Too many carrots. Wasn't that good...will try again w/ fewer carrots and no nutmeg. Read More
(10)
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Rating: 5 stars
09/19/2002
WOW!!!! That was simple flavorful and one of the best homemade bolognese sauces I've ever come across! Many thanks for that recipe! Read More
(8)
Rating: 1 stars
09/24/2004
I didn't like it. Read More
(8)
Rating: 4 stars
09/15/2009
My husband toddler and I loved this sauce. It cooks up quickly and is delicious. I grated the carrots (we don't currently have a processor and it's easier for my young toddler to handle) and used 1 1/2 tsp basil and a pinch of nutmeg instead of what the recipe called for. I thought it wouldn't be 'tomato-y' enough (because of just the tomato paste) but it was just right. Read More
(7)
Rating: 5 stars
05/23/2003
This recipe is really easy to put together and great for family gatherings (one pot of sauce for all!). The lemon zest adds a little zing to the bolognese sauce and the cream just makes it so yummy (I put in two tablespoons of cream). Read More
(7)