How to Make ANCIENT BOLOGNESE SAUCE Recipe like a Great Grandmother from Bologna

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Cut the chicken livers, pork blade roast, beef blade roast and guanciale into small pieces. Set aside.
2. Put the peeled tomatoes in a bowl and mash them.
3. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 15 minutes, or until soft.
4. Five minutes into cooking, add half a cup of red wine.
5. When the mixture starts to dry out, add the chopped guanciale with more red wine.
6. Add the chicken liver, beef and pork and a small pinch of salt. Stir to combine.
7. Add a full glass of red wine and simmer on low for 5–10 minutes, until the wine evaporates.
8. Add the tomato paste, mashed tomatoes and tomato passata and stir well.
9. Keep on low heat and stir every 20 minutes for 4–5 hours. Add ½ cup of boiling water whenever the sauce looks dry, or each time you check it.
10. When the sauce has simmered for 5 hours, season generously with salt and pepper. Put a generous portion in a frying pan on low heat.
11. Add cooked pasta to the pan, stir to coat with sauce, add a little more sauce on top and toss well.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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