The crowning jewel of so many Italian recipes, bolognese sauce is used for so many dishes not just pasta, so it’s important to nail it. Either for spaghetti or lasagna you’ll need the ticilar Bolognese sauce to go with it.
Variations of what meat to use are present in many regional cuisine, but we will be sticking to the classic one.
- 300 g Beef (beef mince, coarse and mixed minced)
- 1 tbsp Extra virgin olive oil
- Vegetable broth to taste
- Black pepper to taste
- 300 g Tomato puree
- 50 g Golden onions (about 2 small onions or a large one)
- 100 g Red wine
- Salt to taste
- 50 g Carrots
- 50 g Celery
- 150 g Bacon
We start by preparing the bacon. Cut the bacon into slices first and then into small fine strips, dicing them even further.
Heat some olive oil in a pan and start cooking the bacon until it becomes brown.
Peel the carrots, onion and clean the celery before starting to shop them as well.
After the bacon has browned add the veggies and simmer for 5 to 6 minutes. Add the minced beef and saute while mixing well to break down the minced beef. Brown the meat on low heat without haste.
Add the wine and mix well. After the alcohol has burned out add the tomato puree. Stir well and add the vegetable broth; make sure to heat it up before.
Cover the pot with a lid, liglty to one side so that it has an opening through which the steam can get out.
Now comes the hard part. Cook the Bolognese sauce for another 2 hours on low heat, with the lid to the side. Check every 20 minutes or so to stir and add some more broth of it got too dry.
After the two hours mix in the salt and pepper and your Bolognese sauce is done.
Serve with what recipe you prefer.