Bolognese Pizza Sauce is a traditional Italian recipe for a classic vegetable ragù that originates from Blogna. Typically it's used as a sauce for pasta but it can, as here, be adapted as a pizza topping. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Bolognese Pizza Sauce.
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The Bolognese sauce is a classic Italian ragù typically used as a pasta sauce. A slightly thickened version can, however, also be used as a very tasty base for a pizza topping. Such a sauce is presented here.
Ingredients:
2 small onions, finely chopped
2 celery sticks, finely chopped
1 medium carrot, finely chopped
3 tbsp olive oil
45g butter
250ml dry white wine
1/8 tsp freshly-grated nutmeg
400g tinned Italian tomatoes, with the juice
salt and freshly-ground black pepper
Method:
Traditionally the ragù should be cooked in an earthenware pot, but you can also use a heavy pan or a cast iron pot or a heavy casserole. Add the olive oil and butter to the pan and when foaming add the onion and fry until softened (about 6 minutes). Now add the carrot and celery and cook for about 2 more minutes, stirring frequently.
Season with salt and black pepper then add the wine. Bring to a simmer and continue cooking until almost all the wine has evaporated, stirring frequently. Chop the tomatoes and add to the pot along with their juice and the nutmeg. Bring to a slow simmer then reduce the heat to the merest murmur. Secure the lid and continue cooking for 2 hours.
After this stage the ragù can be stored in a jar in the refrigerator for up to four days.
