Make an Appointment

RECIPE: Bob Garrett's Bolognese Sauce


1 medium onion, diced

2 carrots, diced

1 celery stalk

1 pound ground beef (can be veal, pork or combo)

1/3 cup pancetta (bacon is a substitute)

32 ounces of beef stock (you may not use all of it)

2 tbsp tomato paste (use the kind that comes in a tube)

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

1/2 cup dry white wine


In a saucepan heat butter and olive oil and add onion, carrot and celery. When

cooked well, add pancetta and stir into vegetables. Add ground meat, brown it and

allow the liquid to cook down. Add dry white wine to brown meat. When wine is

evaporated add tomato paste and a cup of beef broth (sauce should not be red).

Simmer meat semi-covered. In about an hour, add another cup of beef broth and

simmer for 1 hour. The more you simmer the sauce the more flavor you get. You can

keep adding broth as the liquid cooks down.

The best pasta to serve with Bolognese is penne!

Source: Robert Garrett, FACHE – CEO of Hackensack Meridian Health



eNewsLetter Sign Up to receive the latest information on the COVID-19 pandemic

We use cookies to improve your site experience. By using this site,
you agree to our Terms & Conditions. Also, please read our Privacy Policy.
Accept All Cookies