Do not look for it, we have the simplest recipe for Bolognese sauce you were looking for. Although this recipe takes a little time to ensure that the flavors melt together properly.
What is Bolognese sauce?
Bolognese sauce is a classic Italian sauce for pasta made of minced meat, traditionally with beef, but can also be made from ground pork. The sauce also consists of onions, carrots and celery and tomatoes, which are slowly cooked over low heat to support the development of taste. Milk is also added to give her a creamier texture.
How to make simple Bolognese sauce
We can disassemble this simple Bolognese sauce into 3 simple steps below:
- Cook the vegetables and the beef wood meat: Sweat your vegetables over medium heat and then tan up your beef wood meat.
- Add milk, wine and tomatoes in doses: Add milk and nutmeg and simmer until you evaporate. Add wine and cook until you have evaporated. Finally add your dosing tomatoes and crush them as you cook to release all juices.
- Let it simmer and serve: Simmer the sauce that was discovered in half for about 3 hours or until the sauce has been discovered and there is no longer any liquid. Be accordingly and serve with your favorite pasta.
Best types of pasta that serve with this sauce:
Since Bolognese is a chunkier/thicker type of sauce, it is best to serve this type of sauce with a thicker pasta, since the sauce can better grab the noodles on the noodles. You can find more information in our preference:
Rigatoni – Our preference is to serve Bolognese sauce with rigatoni because we love how the meat sauce is caught in the tube with this type of pasta. However, since this type of pasta is much larger and less dense (given the tube shape pasta, there is plenty of space on a plate), you will probably have to serve more of this pasta to be full.
Cardboard – We believe that serving Bolognese with Pappardelle looks more increasingly, especially because we do not see Pappardelle pasta in a typical household. It is also not a frequent pasta type that we usually find in the pantry of a household.
spaghetti – Although this is probably the least ideal pasta that can be served with this sauce, since the noodles are thinner compared to the noodles listed above, it is the type of pasta that can be found most frequently in the pantry of a household. It works just as well.
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Simple recipe Bolognese sauce
Ingredients
- 1 tablespoon of vegetable oil
- 3 tablespoons of butter
- 1/2 cup of chopped onion
- 2/3 chopped celery
- 2/3 cup of chopped carrot
- 3/4 LBS beef meat (can also use ground pork)
- Salt & freshly ground black pepper to taste
- 1 cup of whole milk
- 1/2 TL nutmeg, freshly grated
- 1 cup of dry white wine*
- 1 1/2 cups of cans, preferably San Marzano
- 1 cup of fresh basil
- 1 1/4 lbs or 600 g pasta (we prefer spaghetti or rigatoni)
Total time
3 hours, 15 minutes
Instructions
- 1. Put oil, butter, chopped onion in a large saucepan and cook over medium heat until the onions are translucent. Then add chopped carrots and celery and cook for another 2 minutes.
- 2. Add the beef minced meat and a spacious pinch of salt and freshly ground black pepper. Break up the beef meat when cooking and cook until the beef has lost its red, red color.
- 3. As soon as the beef meat is cooked, add the milk and let it simmer carefully with frequent stirring until the milk is largely evaporating (can take 8-10 minutes). As soon as the milk is blown away, they roughen the fresh nutmeg and stir together to combine.
- 4. Add the wine and let it stir frequently until it has completely evaporated (can take 8-10 minutes), and then add your tomatoes. Crush the tomatoes with your wooden spoon so that the tomatoes can collapse and cook more evenly. As soon as the tomatoes start to bubble, turn the heat onto a low simmer and do not let them cook for up to 3 hours or until most of the liquid has evaporated from the dosing tomatoes and they are left with a thick sauce.
- 5. As soon as the sauce is complete, add salt and pepper to taste. Don’t be afraid to add a lot of salt as we cook with a large amount of sauce! End the sauce by adding 1 cup of fresh basil and stir until the basil is withered. Cooked the drained noodles and serve with freshly grated Parmigianino Reggiano.
