Fox 8 Recipe Box: Bolognese Sauce

CHAGRIN FALLS, Ohio -- Chef Tim Bando's Grove Hill restaurant  in Chagrin Falls is participating in Cleveland Independents Restaurant Week. He stopped by the morning show and shared his recipe for Bolognese Sauce with Fox 8's Stacey Frey.  Cleveland Independents Restaurant week runs through October 15th and you can click here to see a list of participating restaurants and more information.

 Bolognese Sauce

Chef Bando's recipe makes a large amount of sauce. He recommends freezing half of it for future use or cutting this recipe in half

1c. Blended oil
1 c. garlic chopped
10# ground beef
1qt. Carrots small dice
1qt. Celery small dice
2qt. Onion small dice
1c. Dry basil
1c. Dry oregano
6ea. Bay leaf
2qt. Veal stock
6c. Red sauce
2 tbl. Crushed red pepper
Salt to taste


Place a large rondo on the stove top and turn the burner on medium heat. Next add the oil and the garlic. Using a wooden spoon stir the garlic so that it becomes evenly toasted. Then add the onions and sweat until translucent. Next add the beef and use the wooden spoon to “chop” up the beef to make sure there are no lumps. When the beef is fully cooked add the dry spices and the remaining vegetables. When vegetables are tender turn down the flame to a simmer and add the remaining ingredients. Simmer the sauce for about 30 minutes and then store in the cooler.

This is the base.... To serve we heat a cup of the base with an additional 1/4 cup of red sauce and 2 or 3 table spoons of cream for each portion. You sort of have to experiment to get the consistency you like. Depends on the water content of your tomato sauce. As you can see the recipe will half easily. If you don't make your own marinara, any high quality store bought will work.

Use 70/30 (lean to fat)  ground beef if you can. Lean beef will not be as good.