Bolognese sauce. Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The sauce recipe, which came from Bologna (Northern Italy), not only captivated Italian chefs, but also appealed to gourmets around the world. Bolognese sauce is not only a great addition to spaghetti: thanks to its composition, it can be considered a very satisfying independent dish. Authentic Bolognese is a sauce rich in meat and tomato, thick enough to completely cover the spaghetti it's served with.

In the homeland of the sauce, in Bologna, it is customary to use beef and pork for minced meat, some chefs also add veal. Beef gives the sauce flavor and satiety, while pork, in turn, makes it tender and melting. You can also use lamb to prepare minced meat for the sauce, thereby making your recipe unique and original. To make a diet sauce, you can take poultry meat and combine it with pork, but this will no longer be the Bolognese sauce that is served in Italy.

You can not use the prepared sauce all at once - it is well stored in the refrigerator for three days, and in a special hermetic container itwill not spoil for three months if kept in the freezer.

To make pasta with Bolognese sauce as close to the original as possible, you will need the products listed below. So, Bolognese sauce consists of the following ingredients:

• two minced garlic cloves;
• medium bulb;
• chopped celery stalk;
• carrots grated on a fine grater;
• olive oil (tablespoon);
• 25-30 grams of butter;
• 85 grams Italian bacon (pancetta) cut into small cubes;
• 500 grams of minced meat;
• 300 ml cow's milk;
• 300 ml dry wine (white or red - doesn't matter);
• tomato paste - two tablespoons;
• liter jar of canned tomatoes or two 400 grams each;
• pasta, spaghetti, noodles, pasta (your choice) - 350 grams;
• coarsely grated Parmesan;
• spice to taste.

Cooking process:

1. In a large aluminum or steel saucepan, sauté the vegetable, pancetta and garlic mixture in the butter and olive oil. Stir constantly until the vegetables are soft. This will take 10-12 minutes.

2. Mix minced pork and veal thoroughly, pre-s alt and pepper to taste. Add it to the vegetable mixture, fry over high heat until brown. Remember to stir regularly tominced meat did not stick together and mixed with vegetables.

3. When the meat stew is ready, gradually pour milk into it. Keep the mixture on high heat for 10-15 minutes to let it boil well. After the milk is completely absorbed, add pre-prepared wine to the resulting mixture. Gently stir the Bolognese sauce.

4. Add the canned tomatoes along with the tomato paste to the sauce.

5. After adding aromatic seasonings, s alt and pepper, mash the tomatoes with a wooden spoon. Stirring constantly, bring the dish to a boil. When the sauce starts bubbling, lower the heat, cover the pot with a lid with a steam hole or leave a small gap. Bolognese sauce should be simmered for two hours, regularly removing the lid and stirring it. When the sauce is ready, let it brew for a while with the lid closed.

After boiling spaghetti or noodles, mix part of the sauce with them, and partly pour the dish on top. Now spaghetti with Bolognese sauce can be served on the table, sprinkled with parmesan on top.