The sauce recipe, which came from Bologna (Northern Italy), not only captivated the Italian cooks, but also enjoyed the gourmets of the whole world. Bolognese sauce is not only a great addition to spaghetti: thanks to its composition, it can be considered a very satisfying independent dish. Real Bolognese is a sauce rich in meat and tomato additives, it is thick enough to cover the full spaghetti with which it is served.
In the homeland of the sauce, in Bologna, it is customary to use beef and pork for minced meat, some cooks also add veal. Beef gives the sauce aroma and satiety, and pork, in turn, makes it tender and melting. For cooking minced meat for sauce, you can also use lamb, thereby making your recipe unique and original. To prepare a diet sauce, you can take poultry meat and combine it with pork, but this will not be the same Bolognese sauce that is served in Italy.
The prepared sauce can not be used all at once - it is well stored in the refrigerator for three days, and in a special hermetic container it will not deteriorate for three months, if you keep it in the freezer.
To make the pasta with Bolognese sauce as close as possible to the original, you will need the products that are listed below. So, Bolognese sauce consists of the following ingredients:
- two minced cloves of garlic;
- medium sized onion;
- chopped celery stalk;
- grated carrots;
- olive oil (tablespoon);
- 25-30 grams of butter;
- 85 grams of Italian bacon (pancetta), cut into small cubes;
- 500 grams of minced meat;
- 300 ml of cow's milk;
- 300 ml of dry wine (white or red - it does not matter);
- tomato paste - two tablespoons;
- a liter can of canned tomatoes or two of 400 grams each;
- pasta, spaghetti, noodles, pasta (of your choice) - 350 grams;
- grated parmesan;
- spices to taste.
Cooking process:
1. In a large aluminum or steel pan, sauté a mixture of vegetables, pancetta and garlic in butter and olive oil. Stir constantly until the vegetables are soft. It will take 10-12 minutes.
2. Stuff the pork and veal mince thoroughly, pre-salt and pepper to taste. Add it to the vegetable mixture, fry over high heat until brown. Do not forget to stir regularly so that the minced meat does not stick together and mix with vegetables.
3. When the
meat stew is ready, gradually pour the milk into it. For 10-15 minutes, keep the mixture over high heat to give it a good boil. After the milk is completely absorbed, add pre-prepared wine to the resulting mixture. Gently stir the Bolognese sauce.
4. Add canned tomatoes to the sauce along with tomato paste.
5. Add aromatic seasonings, salt and pepper, mash tomatoes with a wooden spoon. While stirring constantly, bring the dish to a boil. When the sauce begins to simmer, turn down the heat, cover the pan with a lid with a steam hole or leave a small gap. Stew Bolognese sauce for two hours, regularly removing the lid and stirring it. When the sauce is ready, let it brew for a while under the closed lid.
After boiling spaghetti or noodles, mix part of the sauce with them, and partly pour the dish on top. Now spaghetti with Bolognese sauce can be served on the table, sprinkled with parmesan.