Casa M Bolognese Sauce - Casa M Spice Co
★ Issue CMSC·21–003 · Published 17 Jan 2021
ItalianSauce/Condiment

Casa M Bolognese Sauce.

Low heat and most of a day build this sauce's depth while you focus on other things

PREP 30 min
COOK 480 min
TOTAL 8:30h h
SERVES 16 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Dutch ovenSkilletMixing bowlOven

Low heat and most of a day build this sauce's depth while you focus on other things

Ingredients

Ingredients

  • **FOR THE SAUTÉED VEGETABLES:**
  • 4 Tablespoons olive oil
  • 16 ounces portobello mushrooms, puréed
  • 16 cloves garlic, puréed
  • 2 poblano chiles, stemmed, seeded, puréed
  • 1 large sweet onion, puréed
  • 1 carrot, puréed
  • **FOR THE RED SAUCE:**
  • 112 ounces whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes, reserve 1/4 of the tomatoes to add at the end, hand crushed
  • 2 Tablespoons Casa M Spice Co® Chain Reaction®
  • 2 Tablespoons Casa M Spice Co® Uncontrolled Chain Reaction®
  • 2 Tablespoons Casa M Spice Co® Uncontrolled Cattle Drive®
  • 2 Tablespoons fresh oregano, chopped finely
  • 1/4 cup fresh basil leaves, chopped
  • **PULLING IT ALL TOGETHER:**
  • 4 pounds ground beef
  • 2 bottles red wine
  • 1/2 cup of mixed fresh herbs (thyme, oregano, parsley, basil, and marjoram)

Method

  1. 01

    Preheat oven to 275°F

    15 min

    Get your oven locked in at 275°F and let it stabilize for a full 15 minutes—an oven thermometer saves you here, because dial gauges lie.

  2. 02

    Crush 3/4 of tomatoes and mix with seasonings and herbs

    10 min

    Crush about three-quarters of those tomatoes by hand so you've got a mix of juice and chunks, then fold in your seasonings and herbs until everything's evenly distributed and the tomatoes release their liquid.

  3. 03

    Start tomato sauce in oven at 275°F for 4 hours

    240 min

    Stir every 2 hours; lid slightly ajar to concentrate sauce.

  4. 04

    Sauté puréed vegetables over medium-high heat

    15 min

    Cook until vegetables release liquid.

  5. 05

    Simmer vegetables uncovered for 4 hours

    240 min

    Stir every hour; stop heat at first sign of sticking.

  6. 06

    Mix ground beef with wine until soupy

    5 min

    Break up beef into wine with no large clumps.

  7. 07

    Add vegetables, herbs, and beef mixture to Dutch oven

    8 min

    Done at 4-hour mark; mix well before returning to oven.

  8. 08

    Continue cooking in oven at 275°F for 4 more hours

    240 min

    Stir every 2 hours; lid slightly ajar.

  9. 09

    Add remaining crushed tomatoes and adjust seasoning

    5 min

    Taste and adjust with spices, salt, and pepper.

From Mike's Notebook

01

Breaking beef into wine first prevents dense clumps that won't break down over eight hours of cooking.

02

Add tomatoes at hour eight, not the start — early acidity prevents the meat from ever truly softening.

03

Stop stirring the vegetable stage the moment anything sticks to the pot bottom; burnt aromatics ruin everything.

Nutrition

420 Calories / serving
27 gProtein
20 gTotal Fat
7 gSat. Fat
17 gCarbs
3 gFiber
9 gSugars
525 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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