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This is a bolognese sauce recipe that I have been using for a long time. It's one of my favorites that I like to make for guests and the family. Bolognese sauce is a meat based sauce that works well with almost any pasta, although I prefer linguine or penne.
If you're a vegetarian, you might want to try this vegan bolognese sauce.
If you're a vegetarian, you might want to try this vegan bolognese sauce.
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Signing UpStep 1Gather your ingredients
Here's what you'll need to get started:
Tomato sauce // 15oz. can
Tomato paste // 2 tbsp
Onion // 1 medium size
Chicken or Beef Stock // 15 oz.
Ground Beef Chuck // 1 lb.
Half & Half or Milk // 1/4 cup
Carrots // 1 large or two smaller
Celery // 1 stalk
Table/Cooking wine // 1/4 cup
Olive Oil // a few tbsp
Parmigiano Reggiano
3 qt sauce pan
6+ qt for cooking pasta
Strainer
Cheese grater
Tomato sauce // 15oz. can
Tomato paste // 2 tbsp
Onion // 1 medium size
Chicken or Beef Stock // 15 oz.
Ground Beef Chuck // 1 lb.
Half & Half or Milk // 1/4 cup
Carrots // 1 large or two smaller
Celery // 1 stalk
Table/Cooking wine // 1/4 cup
Olive Oil // a few tbsp
Parmigiano Reggiano
3 qt sauce pan
6+ qt for cooking pasta
Strainer
Cheese grater
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Sås
As an Italian, I admit I got astonished about your "Bolognese" sauce which contains all the needed ingredients to be perfect, however, let me put some things straight: first of all there is no such a thing like a "Bolognese" sauce... we call it "Ragú alla Bolognese": the word ragú is an italianised version of the french "ragôut" which simply means "wake the taste up". There are many types of ragú in Italy and the Bolognese one is the best known, especially because it is also used for the tasty world famous "lasagne (alla Bolognese)".
Now, as this recipe was actually committed by the Italian Cuisine Academy some years ago, it is someone's option to go on with his/her own version or follow the original one. I just mention here what differs from your version, only for a cultural thing (try it btw and then choose, yours is amazingly good for a non-Italian ;)).
You can use fresh or tinned stuff, depending on your budget: however, you should add something like 100 grs minced bacon. Then, you add the wine with the tomato sauce: this is generally wrong; meat is to be stuffed with wine as the alcohol in it normally melts the exceeding fats away. Put the wine and let it evaporate then add the tomato sauce. The carrot and the celery are supposed to brown with the onion even before adding the meat. And that's it!
No milk in the sauce please! It is wasted as it does not change anything to the sauce taste or texture! In case the sauce "shrinks" too much, put some water... ;)
**************** In case I sounded any arrogant (and it was not my intention), let me be forgiven by suggesting a quick and tasty recipe, in which you can use cream - but not milk :) - you can use either tomato sauce or skinned tomatoes (once again fresh or tinned it's up to you)... add cream in an equivalent quantity, mix 'em and let them cook. This is called "Aurora" sauce (do not know why, but yet I do not know why I have my name instead of other one). If you are on a diet you can just add some olive oil in the end...otherwise (male preferred version), you can brown some minced onions and garlic before adding the sauce.
Buon appetito!