The bolognese sauce will become the tastier and more aromatic the longer it is cooked. You can, of course, mix tomato sauce with fried minced meat and get a quick-cooked dish, but if you leave the sauce to simmer for a couple of hours, you will end up serving an unforgettable delicacy on the table.
It is necessary
-
- 250 g spaghetti or other pasta
- 30 g ham
- 1 onion
- 40 g celery root
- 50 g carrots
- 20 g butter
- 1 tbsp. l. olive oil
- 200 g mixed minced meat
- 50 g tomato puree
- 125 ml broth
- 125 ml dry red wine
- 6 tbsp. l. milk
- pepper
- salt
- oregano
- garlic
Instructions
Step 1
For the bolognese, use a tall saucepan that won't splatter the sauce when boiling. Heat a frying pan over a fire, melt the butter in it, fry the ham cut into small cubes in it. Add finely chopped onions, celery and carrots. Continue to fry the vegetables until they are light brown. Transfer them to a tall saucepan.
Step 2
In the same skillet, heat the olive oil and fry the minced meat in it, breaking it into small lumps. Transfer it to a stir-fry pan. Add tomato puree, red wine, broth there and leave to simmer for an hour and a half to two hours on minimal heat, without covering the pan with a lid.
Step 3
The bolognese should be salted by the time you finish cooking, because the ham and broth can be quite salty on their own. Add finely chopped garlic and oregano to the sauce, turn off the heat under the saucepan.
Step 4
Boil the pasta, guided by the time indicated on the package with them. Drain the water. In the classic recipe, pasta is mixed with sauce right in the saucepan, but you can just put it on a plate, garnish with sauce and a leaf of greenery on top.
Step 5
When serving the bolognese, it is recommended to sprinkle with freshly grated Parmesan cheese.
