One of life’s truisms is that everyone loves pasta, don’t let them tell you otherwise – that is just an attempt to make you walk away from the pasta bowl to save more for them. Honestly.
Even so, not everyone loves the same kind of pasta. Some like their noodles al dente (“toothy), others mushy (not me!). Some like red sauces, some white. Some red sauces have sugar added, others would rather gnaw on a pine cone. Some choose a smooth marinara, others a chunky Bolognese. This recipe is in that last category, a nice, chunky Bolognese – with no sugar added.
If you follow any of my recipes, you are probably aware that I consider a recipe more of an advisory opinion that a “you must do this….this way….now”. And that is quite true with sauces, partially for the reasons set forth above: everyone has their own preferences. So, here comes by basic recipe. You can add, subtract and substitute all day long and make it your own. But I suggest beginning at the beginning. Make this base, what I consider “essential” recipe, then modify it to your own liking. Oh, and this recipe makes 6 quarts of deliciousness. As you will see below, I use my vacuum sealer to make individual quart bags to freeze for later. They lay flat, and thaw quickly, but you can also use mason jars. I do not suggest storing red sauce in any of your plastic containers (to be honest, I don’t recommend plastic containers at all), because the sauce will stain the containers and depending on quality, you may even end up with a chemical taste in your sauce. Ew. (Jimmy? Jimmy Falon?? Where are you?)