50 lines
2.5 KiB
Markdown
50 lines
2.5 KiB
Markdown
---
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title: "Bolognese Sauce"
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date: 2021-03-23
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tags: ['sauce', 'italian', 'pasta']
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author: tait
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---
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Basic bolognese sauce for lasagne or pasta dishes
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- ⏲️ Prep time: 45 min
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- 🍳 Cook time: at least 4 hours
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## Ingredients
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- extra virgin olive oil
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- 2 carrots
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- 2 celery sticks
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- 1 large onion
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- 2 garlic cloves (optional, but not traditional)
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- 200 grams pancetta (optional)
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- 300 grams beef mince
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- 350 grams pork mince
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- 350 grams veal mince (if you cant find veal replace with pork)
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- 140 grams concentrated tomato paste
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- 690 grams diced tomatoes
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- water
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- 1 can peeled tomatoes
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- 1-2 glasses wine (whatever you have open)
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- 1 glass of milk (optional)
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- 1 glass of beef/vegetable stock (optional)
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## Directions
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1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up.
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2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan.
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3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
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4. If you are using garlic add it here and let it sweat for a minute
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5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
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6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor)
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stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
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6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
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7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
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8. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
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9. lower your heat to the lowest setting and slightly cover the pan with your lid.
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10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
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11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
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12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
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