Recipe for the very best bolognese sauce
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for the tastiest bolognese sauce.
In the Sauce Bible, Julius Jaspers shows with more than 250 recipes and handy tips, through clear instructions and step-by-step photography, how to make the best sauces and flavorings yourself. From barbecue to butter sauces and from dressings, oils, and vinaigrettes to sauces with or for vegetables, meat, fish, and shellfish. You can now also make the tastiest bolognese sauce yourself with this recipe.
INGREDIENTS
6 people
30 ml olive oil
2 red onions, chopped
3 cloves of garlic, finely chopped
70 g tomato paste
1 kg minced meat (half beef, half pork)
4 sprigs of fresh flat-leaf parsley, only the leaves, finely chopped
2 tbsp dried oregano
10 leaves of fresh basil, finely chopped
350 ml red wine
200 ml vegetable broth
440 g whole peeled tomatoes from a can
tomato ketchup, to taste
Julius: ‘Nostalgia! My mother called me from the kitchen window while the bolognese smell was already wafting out. I didn't know how fast I had to come! Yes, I was a good child... And yes Italian friends, I know this is not the original from Bologna. It contains pancetta, celery, and milk and certainly no minced meat and ketchup, I know... But I still call it delicious bolognese, because that's how I know it and that's how I think of my mother. Tough luck!’
HOW TO MAKE THE BOLOGNESE SAUCE
1. Heat the olive oil in a heavy-bottomed pan. Sauté the onions until translucent. Add the garlic and cook for a few more minutes.
2. Add the tomato paste and cook for a few more minutes.
3. Add the minced meat and cook for a few minutes.
4. Once the minced meat is cooked, add the spices, herbs, red wine, vegetable broth, and canned peeled tomatoes. Stir well.
5. Let it simmer gently for at least 1 hour. The longer, the better. Just make sure the sauce doesn't stick.
6. Season with tomato ketchup, salt, and pepper.
Tips: delicious with pasta, but definitely not spaghetti! Storage advice: three days in the fridge.
