The world's most popular meat sauce is bolognese. Therefore, we learn to cook it correctly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Bolognese comes from the capital of Italy, Bologna. Officially, its recipe is limited to the following ingredients: beef, onion, pancetta, celery, carrots, tomato paste, red wine, broth and, optional, cream or milk. But there are other recipes that include different types of meats, spices and sauces.
Bolognese ingredients should be used only of high quality. The meat is fresh, and preferably not the edge and not the tenderloin. Stew the sauce for a long time. Italian chefs leave the sauce on the fire for 4 hours or even longer. Although, after 2 hours there will be an excellent sauce. But it is not worth reducing the extinguishing time even more.
The convenience of the sauce lies in the fact that it can be made in advance and stored in the refrigerator, where it can be perfectly stored for up to 3 days. It is also frozen. To do this, it is folded into a container and sent to the freezer for up to 3 months. In addition, the longer it is stored, the better and richer it will become.
- Caloric content per 100 g - 154 kcal.
- Servings - 4
- Cooking time - up to 4 hours
Ingredients:
- Meat - 700 g (mostly beef, but you can use any: pork: chicken, veal)
- Carrots - 1 pc.
- Onions - 1 pc.
- Dry white wine - 200 ml
- Tomato paste - 3 tablespoons
- Dried basil - 1 tablespoon
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Olive oil - for frying
Cooking bolognese
1. Prepare all the food you need. Wash the meat under running water. Cut off all the veins and film from it, remove fat if desired. Twist it twice in a meat grinder through a fine wire rack. You can use a blender or food processor. It is important that the meat is lump-free and as smooth as possible.
2. Peel carrots, garlic (1 clove) and onions, rinse under running water and dry. Chop or grate the carrots, and twist the onion with garlic in a meat grinder or chop with a blender.
3. Place the tomato paste in a container.
4. Pour the tomato paste with drinking water and stir well to dissolve completely.
5. Now that all the ingredients are prepared, start preparing the sauce. Place a pan or any container with a thick bottom on the stove. Pour in olive oil and heat. Add the minced meat and sauté over medium heat until lightly blush.
6. Fry carrots with onions in oil in another pan until golden brown and transparent.
7. Put the sautéed vegetables in a container with the meat.
8. Mix food well and cover with wine.
9. Simmer food over medium heat, stirring occasionally, so that the wine is almost completely evaporated. After, add dried basil, bay leaves, peppercorns and squeeze out another peeled garlic clove.
10. Season all products with tomato sauce, boil, cover and simmer over low heat for at least 2 hours. If you have time, you can evaporate the sauce for up to 4 hours.
11. At the end of cooking, season the bolognese with salt and pepper, simmer for 5-10 minutes and serve. Traditionally it is used with pasta, spaghetti or in Russian with noodles.
See also the video recipe on how to cook spaghetti bolognese (important secrets).
