Bolognese

by Editorial Staff

Bolognese (Italian Ragu alla Bolognese, French Saurce bolognaise) is an original meat sauce, which is served with pasta and vegetable dishes. The bolognese sauce recipe was discovered by the people of Bologna.

Cook: 4 hour

Servings: 6

Ingredients

  • Olive oil – 3 tbsp
  • Onion – 1 Piece (large)
  • Carrots – 1-2 Pieces
  • Celery, trunk – 2-3 pieces
  • Garlic – 2-3 Cloves
  • Dried Chili – 1/2 Teaspoon
  • Ground beef – 450 Grams
  • Veal – 200 Grams
  • Fresh thyme, leaves – 1
  • Bay leaf – 2-3 pieces
  • Tomato paste – 2 Tbsp. spoons
  • Milk or Cream – 1 Glass
  • Dry red wine – 1 Glass
  • Canned tomatoes – 780 Gram
  • Salt, black pepper – To taste
  • Grated Parmesan – To taste
  • Parsley – To taste

Directions

  1. Wash, peel and finely chop (small cubes) celery, onion, garlic and carrot. Pour oil into a thick-walled high saucepan, heat and fry the vegetables until soft.
  2. When vegetables are tender, add dried chili, stir and continue to fry, stirring occasionally.
  3.  Add minced meat – beef and veal. Smash with a spoon and stir in vegetables.
  4. Add bay leaves, thyme and tomato paste to the finished meat.
  5. Stir and cook for 2-3 minutes.
  6. Add cream or milk. Stir and cook until the milk (cream) is absorbed into the meat.
  7. After 10 minutes add wine and simmer for another 10 minutes.
  8. Then add the tomatoes minced with a blender and the juice in which they were preserved.
  9. Bring sauce to a boil, then reduce heat to low and simmer under half-covered lid for 2.5 hours.
  10. Stir occasionally.
  11. At the end of cooking add salt, pepper and stir.
  12. Select bay leaves from bolognese and remove from heat.
  13. Bolognese is a classic sauce for pasta, especially spaghetti. Cook and serve.
Bon Appetit

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