Pasta Bolognese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced beef
- 2 onions)
- 2 carrot (s)
- 1 stick (s) celery or a piece celery root
- 100 g bacon, streaky
- 600 g tomato (s), fresh or canned
- 250 ml red wine
- 250 ml broth, strong
- salt and pepper
- Milk, as needed
- Parmesan, grated
- Olive oil and butter for frying
Print Recipe
Pin Recipe Instructions
- Finely dice the onions, carrots, celery and bacon. Mix with the minced meat. Peel and puree fresh tomatoes.
- Slowly heat the butter and oil in a roasting pan and roast the meat in it until it is crumbly and has lost its red color. Pour in about half of the red wine and stir until the wine has almost boiled off. Repeat the process with the rest of the wine. Do the same with the broth little by little, over low heat, until it has almost boiled down. Add the tomatoes, salt, pepper and pour in enough milk to cover everything. Cover and simmer in the oven at 150 degrees for 2.5 to 3 hours. If necessary, add wine, broth or milk.
- Serve with spaghetti and freshly grated parmesan.
- Important: Only a long cooking time at gentle temperatures makes the Bolognese really good! Therefore do not shorten the cooking time significantly. Cooking in the oven enables even heat all around. Also recommended for other meat dishes such as roasts.
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