Bolognese sauce comes from Bologna, a city in northern Italy. It is prepared for lasagna and tagliatelle, but is sometimes served with other types of pasta and pasta, as well as mashed potatoes. The following products are usually included in the sauce: beef, pork, pancetta, celery, onions, carrots, tomato paste, broth, red wine, and possibly the addition of milk or cream.
It is necessary
- beef - 250 g,
- pork - 250 g
- pancetta - 90
- onions - 70 g,
- carrots - 70 g,
- celery - 30 g,
- garlic - 5 g
- canned tomatoes - 800 g,
- spices (oregano, thyme, basil, sage, marjoram, rosemary) - 5 g,
- meat broth - 200 ml.,
- red wine - 300 ml.,
- cream 10% or milk - 300 ml.,
- tomato paste - 50 g,
- butter 25 g,
- olive oil - 25 g.
Instructions
Step 1
It is best to use a thick-walled saucepan for making the sauce. Pour olive oil into it, add butter and heat over low heat, stirring constantly. The mass should become homogeneous.
Peel the garlic cloves and finely chop or chop in a press.
Step 2
Wash and peel the carrots, onions and celery, if necessary, then cut the carrots into strips, onions and celery into small cubes, and the pancetta into strips.
Fry the prepared products over medium heat until golden brown for 10 minutes with tomato paste.
Step 3
It is important to do minced meat in advance. Combine pork and ground beef together, soften and add to fried vegetables. During the frying process, everything must be thoroughly stirred. When the minced meat is slightly fried, it acquires a light crust, you can pour milk or cream into the mass, make the heating stronger and let the mixture boil.
You need to continue to stew the products for 10-15 minutes on low heat until the vegetable juices and milk are absorbed into the minced meat. Then pour wine into the mass and bring to a boil over high heat again.
Step 4
Chop the tomatoes finely or chop in a blender and add to the boiled minced meat with vegetables. Add spices and salt. Bring to a boil again. Reduce heat to a minimum and close the container with a lid. Simmer for 2 hours, stirring occasionally. Then the finished sauce should be infused for half an hour.
