Bolognese Sauce

In Italian cuisine, bolognese sauce plays a special role. It is almost certainly used to make lasagna, and pasta and pizza are often made with it. If you like these dishes, you need to learn how to cook for them and this meat seasoning. Bolognese sauce is made from minced meat with the addition of tomatoes and pasta from them, fragrant spices. Tomato juice, milk, wine serve as a liquid base, sometimes several of these components may be present in the recipe. If you strictly adhere to the technology of cooking Italian meat gravy, then it will take from 2 to 4 hours, the options adapted to the home kitchen will take away from the hostess 40-60 minutes.

Cooking Features

In order for the bolognese sauce to turn out delicate, fragrant, identical to the original, you need to follow the technology of its preparation and the recommendations of experienced chefs.

At least two types of meat are used to make bolognese sauce. The ideal is a mixture of beef and pork mince, taken in equal amounts.
Minced meat quality is paramount. Experienced chefs prefer to cook it themselves from selected fresh meat. The shop product almost always turns out to be of lower quality, cartilages can occur in it, which does not affect the taste of the finished sauce in the best way.
Fresh minced meat for making bolognese sauce fits better than frozen food, but you can also use frozen food. The main thing - to give him the opportunity to thaw in natural conditions, avoiding a sharp temperature drop. Then he will keep juiciness.
Fresh tomato sauce turns out to be the most juicy, fragrant, with a delicate aftertaste, but canned vegetables and even tomato paste can be used to make it. Tomatoes before adding to the sauce must be cleaned from the skin, and ideally - from the seeds.
Minced meat is fried on medium or high heat to make it brown well, but after it is carefully kneaded, so that even very small lumps do not remain.
If you have enough time, cook the sauce until the vegetables are almost completely dissolved in it. Otherwise, at least cut them as small as possible.
If there is milk and wine in the sauce, then milk is added first, and then wine, but not vice versa.

Bolognese sauce is so common in Italy that every woman prepares it in her own way. What recipe is considered a classic, nobody knows for sure. You can also experiment by adjusting the recipe to your liking, but without departing from the technology. Then you will get the author's version of meat seasoning, not inferior to anything cooked in Italy.

Bolognese sauce made from fresh tomatoes

Composition:

beef - 0, 2 kg;
pork - 0, 2 kg;
garlic - 3 cloves;
tomatoes - 0, 6 kg;
onions - 0, 2 kg;
sweet pepper - 0, 2 kg;
olive oil - 50 ml;
dry red wine - 50 ml;
fresh basil - 20 g;
dried herbs, pepper, salt - to taste.

Preparation Method:

Wash beef and pork, dry with a napkin. Cut into chunks and turn through the meat grinder.
Pepper seed remover, cut into large pieces.
Slice the tomatoes crosswise, lower for 2 minutes in boiling water. After flitting them for a specified time, remove them with a slotted spoon and lower them into a container filled with cold water. This is done so that they cool faster. Then remove the skin from the tomatoes, cut the seals in the region of the stem. Cut into slices.
Pepper and tomatoes mashed with a meat grinder or blender.
Finely chop the garlic with a knife.
Free the onions from the husk, chop as much as possible with a knife.
Cut the basil into small pieces.
Heat oil in a saucepan, put onion and garlic in it, fry for 5 minutes.
Add minced meat to onions and garlic, fry until it is ready.
Carefully mash the stuffing so that there are no lumps in it.
Add pepper and tomatoes.
Simmer the sauce under the lid for 15 minutes after it boils.
Add salt, pepper, fresh basil and dried spices. Put out another 5 minutes.
Pour in wine, mix well and remove from heat.

If you don’t eat the entire sauce at once, you can put it in containers and freeze it. You can store a tasty billet in the freezer for up to 3 weeks.

Bolognese sauce with canned tomatoes

Composition:

ground beef - 0, 25 kg;
minced pork - 0, 25 kg;
canned tomatoes in their own juice - 0, 25 kg;
juice from a jar of tomatoes - 100 ml;
tomato paste - 150 ml;
pancetta or smoked bacon - 100 g;
onions - 100 g;
carrots - 100 g;
celery stalk - 100 g;
garlic - 10 cloves;
dry red wine - 100 ml;
cream - 0, 2 l;
olive oil - as required;
salt, pepper, dry spices - to taste.

Preparation Method:

Prepare two kinds of mince, mix them thoroughly and mash them.
Peel canned tomatoes. Together with the juice from the jar and tomato paste, put in the bowl of the blender and whisk to obtain a homogeneous sauce.
Peel and finely chop the onion.
Peel the carrots, chop them in a grater with small holes.
Cut the celery stalks very finely.
Cut bacon into small cubes.
Grease a deep frying pan with olive oil, put it on the stove.
Place bacon, onion, garlic and carrots in the pan. Fry, stirring, for 7-8 minutes, then slide the vegetables with bacon to the side, in their place, put the stuffing.
Fry mince until cooked, mash again, mix with roasted vegetables.
Pour in the cream, stew for 10 minutes, then add the wine and continue stewing for another 5 minutes.
Add celery and tomato sauce.
Reduce the heat to minimum and simmer the sauce for 1-2 hours, stirring it every quarter of an hour. At the last stirring, 15 minutes before removing the pan from the stove, add salt, spices and pepper to the sauce.

Gourmets who try real bolognese claim that the taste of the sauce prepared according to this recipe is almost identical to what Italian cooks are cooking, therefore this option is often called the classic one.

Simple bolognese sauce recipe (with tomato sauce)

Composition:

meat or chicken mince - 0, 5 kg;
medium-thick tomato sauce (home-made better) - 0.5 l;
tomato paste - 40 ml;
onions - 100 g;
garlic - 3 cloves;
dried oregano - 10 g;
dried parsley - 10 g;
milk or cream - 0, 2 l;
nutmeg - a pinch;
salt, pepper - to taste;
olive oil - as needed.

Preparation Method:

Fry chopped onion and garlic until golden brown.
Add the minced meat and fry it, stirring and kneading for 20 minutes.
Pour minced milk with milk, stew for 10 minutes.
Mix tomato paste with tomato sauce, add to mince, mix. Extinguish 15 minutes.
Add salt, spices, simmer another 5-10 minutes.

This recipe for making bolognese sauce is not difficult. Time for its cooking, too, needs relatively little. However, only a true gourmet can distinguish it from the real Italian sauce.

Bolognese sauce - the card of Italian cuisine. If you want to make tasty lasagna, you will not be able to do without knowing the recipe for making this seasoning Useful sauce for other Italian dishes.

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