Bolognese Sauce (with Red Wine)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g butter
- 175 g breakfast bacon (possibly cut bacon)
- 1 stick celery
- 1 vegetable onion (s)
- 1 ½ carrot (s) / carrots
- 500 g minced beef
- 250 ml meat broth
- 250 g tomato (s), puree or tomato pieces
- 150 ml red wine, drier
- 1 pinch nutmeg, freshly grated
- salt and pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Clean and chop the vegetables each time. Heat about half of the butter in a pan or large saucepan and fry the bacon in it; Take out of the pan and set aside (leave the fat in the pan). Let the chopped vegetables simmer for about 6-8 minutes over low heat, stirring occasionally. Also remove the vegetables and keep them warm. Melt the remaining butter in the pan / saucepan and fry the minced meat in it until crumbly. When the minced meat is browned enough, add the vegetables and bacon again, add the wine, stock, tomatoes, pepper and the freshly grated nutmeg and bring to the boil. Put the lid on the saucepan and let the Bolognese simmer for at least 2, but preferably 3 to 5 hours on a low heat. If the sauce boils down too much, it can be extended with broth and / or red wine if necessary. The sauce tastes more intense the longer it is cooked (at first I only cook with the broth and only use the salt at the very end to taste). The sauce is enough for approx. 500 g pasta, if necessary serve freshly grated Parmesan with it. The red wine gives the recipe the finishing touch; However, if you have concerns about the alcohol content, you can omit the red wine.
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