Italian Bolognese sauce with thyme

Sauté Aromatics

• Heat a large skillet or frying pan over medium heat.
• Add a tablespoon of olive oil to the pan.
• Once the oil is hot, add finely chopped onions, carrots, and celery (known as soffritto) to the pan.
• Sauté the vegetables until they are softened and translucent, about 5-7 minutes.

Brown the Meat

• Push the sautéed vegetables to one side of the pan and add ground beef or a mixture of ground beef and pork to the empty side.
• Break up the meat with a spatula and cook until it is browned and no longer pink, about 8-10 minutes.
• Season the meat with salt, pepper, and a pinch of dried thyme.

Simmer with Tomatoes

• Once the meat is browned, combine it with the sautéed vegetables in the pan.
• Pour in crushed tomatoes, tomato paste, and a splash of red wine (if using).
• Stir well to combine all the ingredients.
• Bring the sauce to a simmer, then reduce the heat to low.
• Let the sauce simmer gently for about 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.

Finish with Fresh Thyme

• Strip the leaves from several sprigs of fresh thyme.
• Stir the fresh thyme leaves into the sauce during the last few minutes of cooking.
• Taste and adjust seasoning if necessary, adding more salt and pepper as needed.

Voila!

• Once the sauce is ready, remove it from the heat.
• Serve the Bolognese sauce over cooked pasta, such as spaghetti or fettuccine, or spoon it over creamy polenta.
• Garnish with additional fresh thyme leaves and grated Parmesan cheese, if desired.