Classic Bolognese Sauce
by Editorial Staff
The basic Italian Bolognese sauce was invented in Italy in Bologna. It is traditionally served with homemade pasta, but can be added to lasagne or mashed potatoes. The recipe is known all over the world.
Cook: 30 mins
Servings: 4-6
Ingredients
- Minced beef – 350 Grams
- Tomato – 4 Pieces
- Mushrooms – 6 Pieces
- Carrots – 1 Piece
- Shallots – 2 Pieces
- Tomato Paste – 80 Grams
- Garlic – 1 Clove
- Oregano – 1 Teaspoon
- Sugar – 2 Teaspoons
- Basil, leaves – 10 pieces
- Parmesan – 100 Grams
- Vegetable oil – 4 Tbsp. spoons
- Salt – To taste
- Ground black pepper – To taste
- Tomato puree – 300 Milliliters
Directions
- Chop tomatoes, garlic, onions, carrots and mushrooms finely.
- Fry the carrots, onions, garlic and mushrooms in oil (3-5 minutes). Then add the tomato to them. Simmer vegetables for another 3 minutes. Season them with salt and pepper.
-
Add tomato puree and tomato paste. Simmer the sauce for 10 minutes over low heat.
- Fry the minced meat separately until brown in oil. Season with salt and pepper.
- Add minced meat to tomato sauce. Also add chopped basil, salt, oregano and pepper. Stir.
- Bolognese is ready!
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