Contrary to popular belief, bolognese is not tomato based. This simple bolognese is a single pan recipe that starts with a mirepoix and ends as a delicious meat sauce to put on your favorite pasta.


olive oil
1 large white onion
1 stalk of celery
2-3 full sized carrots
3 cloves of garlic
1 lb of ground beef
1 8 oz can of tomato paste
Salt and pepper
1/3 cup of red wine
1/2 cup of heavy cream or milk

Tools you need

Abbio sauté pan
sharp knife for chopping
cutting board
large wooden or silicon stirring spoon


Finely dice the onion, and equal parts carrot and celery. There should be about 3 cups of vegetables.
Mince your garlic and set aside.

Recipe Directions

Place your Abbio sauté pan over medium heat, and when warm cover the surface in a thin layer of olive oil - about 3-4 tablespoons.

Place your ground beef into the pan, season with salt and pepper, and cook until the meat is brown and cooked through.

Remove the meat from the pan, and set aside.

Add your celery, carrots, and onion in to the pan, and slowly mix until the vegetables are soft and fragrant.

Now add the garlic and continue to cook for about three minutes.

Add the tomato paste, and continue to stir the vegetable and tomato mixture. Cook the bitterness out of the tomato paste.

After approximately 5 minutes (don't be afraid to taste!) add your meat back into the pan, and stir.

Add the red wine and scrape the bottom of the pan with your spoon, getting all the bits and pieces of meat and vegetable off the bottom. This is called fond, and fond is good!

After the wine has cooked down by about 50%, 8-10 minutes, add the heavy cream and lower your heat to a simmer.

Continue to stir the ingredients occasionally, making sure the sauce does not start to boil.

Cover the sauce, and let simmer for at least 20 minutes or up to an hour.

Serve on your favorite pasta, polenta, or scoop it out of the pan!