Bolognese sauce is one of the most famous dishes of the traditional cuisine of Emilia-Romagna, which became the queen of Italian cuisine, a dressing for tagliatelle, spaghetti and lasagna, etc. This is a sauce based on mixed minced meat, cooked slowly, over low heat, this sauce is easy to prepare, it just takes a little patience. The minced meat of the bolognese sauce must not be made of lean beef, but of a mixture of pork and beef and slow cooking. This is a real, authentic recipe from the regions of Italy. This ragout is fantastic and goes well with egg pasta, but it is definitely a good combination with lasagna and cannelloni. Follow recipe.
Ingredients: simple, total time: 60 min. 6 servings
1 small onion/ finely chopped
1/2 stick of celery/ finely chopped
1 small carrot/ finely chopped
150 g of diced bacon pork cheek/ optional
250 g of ground pork loin
350 g of ground beef muscle
1/2 glass of dry white wine
400 g of tomato sauce
2 teaspoon red ground pepper
2 Tablespoons of tomato paste
extra virgin olive oil
salt and pepper to taste
1 tsp each basil and oregano/ or to taste
the pasta you like/ spaghetti, macaroni, gnocchi, any pasta
Grated Parmesan cheese/ if you like
Preparation:
Bolognese Sauce
Prepare all the ingredients as listed above.
Finely chop the celery, carrot, and onion.
Heat the oil in a heavy-bottomed saucepan, add the vegetables and cook them slowly over low heat about 7 min. Add the white wine in the sauce and let it evaporate. When you no longer smell the alcohol, add minced meat, and stir well.
Season with salt and pepper. At this point, add the tomato purée and the concentrate, stir well. Add a little water as needed, depending on how thick you want it to be. I added about 150 ml. After that, add 2 tsp ground red pepper.
Bring to a boil, and cover with the lid, cook over low heat for at least 25 min with occasionally stirring.
In another pan, fry bacon about 5 minute and set aside.
Add fried bacon oregano, basil to let it absorb, with stirring occasionally. Cook another 20 min. I have put a 1 teaspoon of oregano and basil at the same time.
You can serve this sauce with any type of pasta, including gnocchi. I usually make them with spaghetti.
The Bolognese sauce is ready to enrich your dishes. Add grated Parmesan cheese on top of your serving sauce! Buon appetito!
NOTE: You can pack the leftover sauce prepared in this way into containers and put it in the freezer. When you take them out, add a little tomato paste, and a little water if needed, cook on medium heat until well combined.
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