Bolognese meat sauce is a traditional Italian dish. Spaghetti seasoned with this hearty sauce with a wonderful aroma of spices, wine and tomatoes becomes incredibly tasty.
It is necessary
-
- beef;
- pork;
- onion;
- carrot;
- celery;
- garlic;
- dry white wine;
- tomato puree;
- beef broth;
- cream;
- olive oil;
- butter;
- basil;
- pepper;
- salt.
Instructions
Step 1
Take 400 grams of beef and 200 grams of pork. Rinse thoroughly, cut into pieces and scroll several times in a meat grinder with a fine grid. You can use a blender.
Step 2
Peel 100 grams of onions, cut into strips. To prevent the onion from eating your eyes, periodically substitute the knife under a stream of cold water. Rinse 50 grams of celery, cut into thin transverse slices. Peel and grate 100 grams of carrots. Chop 3 cloves of garlic. Add 2 teaspoons of olive oil and 30 grams of butter to a frying pan, heat over low heat. Add onion and garlic, sieve until transparent. Add carrots, celery and, while stirring, cook over medium heat for about 5 minutes.
Step 3
Prepare another frying pan, pour a little olive oil into it, heat over high heat. Put minced meat in hot oil, fry, stirring occasionally, avoiding the formation of meat lumps. Fry the meat until it loses its pink hue. Then pour in 150 grams of dry white wine and cook until all the liquid has evaporated.
Step 4
Pour 300 grams of beef broth, 150 grams of tomato puree into the meat (you can put peeled and finely chopped tomatoes instead). Add carrots, celery, garlic onions, 2 teaspoons dry basil, a pinch of black pepper and salt each. And cook, covered, for about an hour over low heat. Remember to stir the sauce. When the meat becomes very soft, pour in 150 grams of cream (20%), stir, bring to a boil. Place the hot sauce over the spaghetti and serve.
