Sauce “Bolognese”.

Traditional Bolognese sauce. Bolognese – rich, meat and tomato – quite a thick sauce for pasta. We try to prepare for all the rules.

-Garlic 2 pieces.
-Vegetable oil 1 tbsp. l.
-Butter 25 g.
-Onion 1 pc.
-Carrot 1 pc.
-Celery (root) 1 pc.
-Bacon (unsmoked boneless pork bacon brisket, pickled peppers and spices) 85 c.
-Minced meat (pork and beef) 250 g.
-Milk (non-fat or cream) 300 ml.
-Dry wine (white or red), 300 ml.
-Tomato paste 2 tbsp. l.
-Tomato (in its own juices without skin) 1 pc.
-Black pepper (ground) to taste
-Pasta (flat-type noodles) 350 gr.
-Cheese (shredded) to taste

Garlic squeeze or cut with a knife.

Pour the oil in a large deep pot, add the butter, then put the pot on the fire, stirring with a wooden spoon 1 to 2 minutes, until the butter has melted.

Add chopped vegetables, garlic and bacon and fry for 8 to 10 minutes, stirring occasionally, until the vegetables are soft but not brown. Vegetables should be cut very finely to almost completely dissolved during quenching.

Add both the meat. Stir and mash them with a spoon to avoid lumps. This is very important because the sauce is supposed to be lumpy. Stir and crush with a spoon for 5 minutes, until browned ground beef until brown. Keep a fire large enough to fry the minced and not extinguished.

Pour the milk and mix, then turn up the heat a little bit and give poburlit mince, stirring occasionally, for 10 to 15 minutes, until all the milk is absorbed into the meat.

Pour the wine and repeat the process as milk. Milk and wine must be added at a time, not together. First, the meat is roasted in milk, and when it is absorbed, the same thing is repeated with wine. During the long suppression of milk and wine stand back and get a thick, creamy sauce full of flavor.

Add tomato paste and tomatoes.

Pour herbs and 1/2 tsp salt, add black pepper. Increase the heat and bring to a boil, stirring and mashing the tomatoes with a spoon.

Put the pan on the smallest burner and turn the smallest fire. Cover with a lid, leaving a small opening to the steam inside. Cook the sauce for 2 hours, lifting the lid and stirring the sauce every 20 minutes.

At the end of the sauce should be thick and shiny. Do not save time at this stage – the longer the stewed sauce, the better. Italian cooking sauces leave them to stew for 4 hours or longer, but after 2 hours, you can get a great sauce.

You can reduce the time and quenching, but it’s not worth it. The sauce becomes tasty after storing in the refrigerator, so that it can be prepared in advance, when you have a lot of time. Keep the lowest fire under the pot and lid – ajar. Bubbles should appear periodically on the surface of the sauce, so check from time to time that the sauce is bubbling strongly stir the fire and corrects if needed.

Turn off the heat, close the pan tightly and give the sauce a “rest”, cook the pasta.

Pour most of the sauce on the pasta and mix with two large spoons, add a spoonful or two of water from the pan, where the cooked pasta, if they look a bit dry.

Serve immediately, put the remaining sauce on top. Grated cheese in a separate plate on the table. Before serving, you can add fresh herbs (basil in the original).

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