Bolognese sauce comes from Bologna, a city in northern Italy. It is prepared for lasagna and tagliatelle, but sometimes it is served with other types of pasta and pasta, as well as mashed potatoes. The following products are usually included in the sauce: beef, pork, pancetta, celery, onions, carrots, tomato paste, meat broth, red wine and the addition of milk or cream is possible.
Pick your recipe
You will need
- beef - 250 g
- pork - 250 g
- pancetta - 90 g.,
- onion - 70 g.,
- carrots - 70 g.,
- celery - 30 g.,
- garlic - 5 g.,
- canned tomatoes - 800 g.,
- spices (oregano, thyme, basil, sage, marjoram, rosemary) - 5 g.,
- meat broth - 200 ml.,
- red wine - 300 ml.,
- cream 10% or milk - 300 ml.,
- tomato paste - 50 g.,
- butter 25 g.,
- olive oil - 25 g.
Instruction manual
1
To prepare the sauce, it is better to use a thick-walled pan. Pour olive oil into it, add butter and heat over low heat, stirring constantly. The mass should become homogeneous.
Peel the garlic cloves and finely chop or chop in the press.
2
Wash and peel carrots, onions and celery, if necessary, then chop: carrots with straws, onions and celery with small cubes, and pancetta with straws.
Fry the prepared foods over medium heat until golden brown for 10 minutes with tomato paste.
3
It is important to do minced meat in advance. Combine pork and ground beef, soften and add to the fried vegetables. In the process of frying everything needs to be thoroughly stirred. When the forcemeat is a little fried, it will get a light crust, you can pour milk or cream into the mass, make the heat stronger and let the mixture boil.
Continue to simmer foods for 10-15 minutes over low heat until the juices of vegetables and milk are absorbed in the minced meat. Then pour wine into the mass and bring to a boil again over high heat.
4
Finely chop or chop the tomatoes in a blender and add to the boiled minced meat with vegetables. Add spices and salt. Bring to a boil again. Reduce heating to a minimum and close the container with a lid. Stew for 2 hours, stirring occasionally. Then the finished sauce should be infused for half an hour.
note
After adding milk / cream, heating should not be very strong, just increase it a little, this will help to avoid excessive folding of proteins. Stuffing should be thoroughly softened, then the sauce will be more uniform.
Useful advice
Meat broth can be stocked more than the specified - 0.5 liters. How carefully the heating is controlled, the broth will be used. Cooking the sauce is always long in time, in order to avoid burning the product, it is better to use a thick-walled pan; such dishes also contribute to better insisting after cooking.