My Best Bolognese Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 dash olive oil
- 500 g minced meat
- 1 teaspoon, leveled paprika powder
- 1 tablespoon. Herbs Provence (or similar)
- 1 large vegetable onion (s) or 2 small ones
- 2 cloves garlic)
- 1 teaspoon, leveled sugar
- 1 dash balsamic vinegar
- 2 tablespoon tomato paste
- 2 medium carrot (s)
- 1 large red pepper (s)
- 2 small zucchini
- 0.25 liter ¼ red wine or broth
- 1 bay leaf
- Salt and pepper, black, freshly ground
- Chilli pepper (s), dried (alternatively Tabasco or similar)
- 500 g tomato (s), passed
- Basil, fresh
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- The ingredients are listed in order of use. Take the minced meat out of the fridge at least half an hour before frying. Finely chop the onion and garlic, wash and clean the vegetables and cut into small cubes. Heat a dash of olive oil in a roasting pan or high pan and sear the minced meat while stirring until the liquid has evaporated and the meat browns. It goes faster if you skim off the juice in between and put it aside. While roasting, sprinkle the meat with the paprika powder and some of the dried herbs, stirring vigorously. Add the chopped onion and half of the chopped garlic and sauté. Then pour in any juices that may have been skimmed off. Season with sugar and salt and continue to stir vigorously. Deglaze with the balsamic vinegar and remove any roasting ingredients. When the liquid has evaporated, put the tomato paste on the bottom of the pan and stir-fry. Now add the vegetables one after the other and fry them briefly. Deglaze with red wine. Add the bay leaf, pepper, remaining garlic, herbs and chilli and bring to the boil briefly. Turn down the temperature, pour in the tomatoes, put a lid on and simmer over a low flame for at least 1 hour. Stir in between and add stock or water as required. Finally, season with salt, pepper, oregano and fresh basil, stir in a dash of olive oil and serve with grated Parmesan. It is worth cooking a larger amount of this, as the sauce tastes even better the next day if drawn through and warmed up and can be easily extended or frozen. Vary with bacon with the minced meat, mushrooms with the vegetables and fresh tomatoes at the end, or with red onion, aubergine and cayenne pepper. Tip: Bake the leftovers of the sauce with small pieces of Gouda in puff pastry and serve with sour cream!
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