Bolognese recipe

 

Here’s a classic Bolognese sauce recipe, rich and flavorful, perfect for pairing with pasta like tagliatelle or spaghetti. This traditional Italian sauce focuses on slow-cooked meat, vegetables, and tomatoes.







Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2-3 garlic cloves, minced
  • 500g (1 lb) ground beef (you can use a mix of pork and beef for richer flavor)
  • 100g pancetta or bacon, finely chopped (optional but traditional)
  • 1 cup whole milk
  • 1 cup dry white wine (you can substitute with red wine)
  • 800g canned tomatoes (crushed or diced)
  • 1-2 tbsp tomato paste
  • 1 bay leaf
  • Salt and pepper to taste
  • Grated Parmesan for serving
  • Fresh basil or parsley (optional garnish)

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the pancetta or bacon (if using) and cook for 3-5 minutes until it starts to crisp.
  2. Add the onion, carrot, and celery, and sauté until softened, about 6-7 minutes. Add the garlic and cook for 1 minute more.
  3. Add the ground beef (or mix of pork and beef). Break it up with a spoon and cook until browned and no longer pink, about 8-10 minutes.
  4. Pour in the white wine and simmer for 3-5 minutes until it has mostly evaporated.
  5. Add the milk, stirring to combine. Simmer for 5-7 minutes until the milk is absorbed, which helps to tenderize the meat.
  6. Stir in the tomatoes (including their juice), tomato paste, and bay leaf. Season with salt and pepper.
  7. Lower the heat to a gentle simmer. Cook the sauce for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the deeper the flavor.
  8. If the sauce becomes too thick during cooking, you can add a bit of water or beef stock to adjust the consistency.
  9. Taste and adjust seasoning. Remove the bay leaf before serving.
  10. Serve over pasta, with grated Parmesan and a sprinkle of fresh herbs if desired.

Tips:

  • This sauce is even better the next day as the flavors meld.
  • Pair it with freshly cooked tagliatelle or pappardelle for a traditional touch.
  • You can freeze leftovers for up to 3 months.

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