Italian Bolognese Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, (usually round beef)
- 1 medium onion (s)
- 2 carrot (s)
- 1 celery
- 1 large can (s) tomato (s), peeled or can tomato paste
- some red wine to extinguish
- 1 tablespoon spice mix for soup
- salt
- 3 bay leaves
- nutmeg
- Basil, (preferably fresh)
Print Recipe
Pin Recipe Instructions
- Chop the onions, carrots and celery in a blender, puree the can of peeled tomatoes with the hand blender (or blender). Fry the minced meat together with the chopped vegetables in a saucepan without oil - because minced meat itself already has enough own fat and olive oil is not really suitable for cooking -, season it with salt and deglaze it with the red wine. Now add the pureed peeled tomatoes (or the tomato paste, which must then be diluted with water - amount as desired) to the seared minced meat and season it with the soup powder, add the bay leaves and the ground nutmeg and leave the whole thing for about 1 Better still simmer for 2 hours in an open saucepan over medium heat, stirring constantly.
- Five minutes before the end of cooking time add the basil !!!
- Variation: Do not add basil and add cream instead. Serve the whole thing with Rigatoni or Farfalle!
- Buon Appetito!
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