Yes, you can definitely use beef instead of chicken to make Bolognese sauce. In fact, the traditional Bolognese sauce, also known as Ragù alla Bolognese, is typically made with beef or a combination of beef and pork. While chicken is not commonly used in traditional Bolognese sauce, you can always experiment with different meats to suit your taste preferences.
To make a beef Bolognese sauce, you can follow a similar cooking process to the traditional recipe:
Ingredients:
- 1 pound (450g) ground beef (you can use lean or a combination of lean and fatty beef for more flavor)
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth or red wine (optional)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Grated Parmesan cheese (optional) for serving
- Cooked pasta of your choice (tagliatelle or fettuccine are traditional choices)
Instructions:
Heat a large saucepan or Dutch oven over medium heat. Add some olive oil and sauté the chopped onions, garlic, celery, and carrots until they soften and become translucent.
Add the ground beef to the pot, breaking it up with a spoon, and cook until it browns and is no longer pink.
Stir in the crushed tomatoes, tomato paste, beef broth (or red wine), bay leaf, oregano, basil, salt, and pepper. Bring the sauce to a simmer.
Reduce the heat to low, cover the pot partially, and let the sauce simmer for at least an hour. Longer cooking times will allow the flavors to develop further.
Occasionally stir the sauce during the cooking process to prevent sticking and ensure even flavors.
Adjust the seasoning as needed and remove the bay leaf before serving.
Serve the beef Bolognese sauce over cooked pasta and sprinkle some grated Parmesan cheese on top if desired.
Enjoy your hearty and flavorful beef Bolognese sauce!