Thursday, August 14, 2014

Tasty Thursday: Fabio's Perfect Bolognese Sauce, Frue Style

Hello again everyone! I wanted to share with you all another recipe that I tried recently, that will soon become a household staple, at least in my home. I had just made a huge pot of my Dad's Famous Marinara Sauce and I was in search of recipes that have marinara as their base. I came across a bolognese recipe from one of my favorite Top Chef contestants, Fabio Viviani. I was immediately intrigued and decided this was perfect. We ended up making the sauce specifically for lasagna, but we had extra that I froze and eventually used on a homemade pizza, which was also delicious. This is seriously the Hub's new favorite sauce, which is awesome because it is packed with veggies and protein from the beef. I hope this recipe intrigues you as well and pleases your family as much as it pleased mine.

You can watch Fabio make the original recipe on Chow Ciao HERE.

Fabio's Perfect Bolognese Sauce, Frue Style



  •  3 tablespoons of olive oil
  • 4 cups of diced yellow onion
  • 2 cups of diced carrots
  • 2 cups of ground beef, preferably 80-85% lean
  • 1 sprig of rosemary, finely chopped
  • 1 sprig of sage, finely chopped
  • 5 cloves of garlic, minced
  • 1 cup of white wine 
  • 2 cups of red wine
  • 2 cups of marinara sauce (recipe HERE )
  • 1 cup of tomato paste
  • 1 tablespoon if celery salt
  • Salt and pepper to taste



Heat a large dutch oven over medium high heat. Once hot, add you olive oil and start to saute your onions, carrots, garlic, rosemary, and sage. Once they have cooked down and the onions become translucent, add the white wine to deglaze the pot. Reduce the wine until it is almost dry, and then add your ground beef. Season with the celery salt and a bit of salt and pepper, and cook your meat until no traces of pink are left. Then, add your red wine to once again deglaze the pan. Reduce the wine until there is about half the amount of liquid then you started with, and then add your marinara sauce and tomato paste to the dutch oven. Season with more salt and pepper until it has your desired amount, and continue to cook until the sauce is thick and rich. Serve over pasta and store extra for lasagna, and, of course, enjoy!


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