Bolognese recipe is a rich, slow-cooked meat sauce from Bologna in Italy. Unlike simple tomato-based sauce, Bologneus-Rago Alla is known in Italy as a dark meat (usually beef or beef-pork combination), onion, carrots, celery, tomato paste, wine, and a dee, charming mixture of milk or cream. This iconic sauce is left for hours to develop the flavor layers and a silky texture. Traditionally served with wide pastas such as tagliatelle or used in lasagna, bolognese is hearty, comforting, and bolognese. It is not about being highly saucy; Rather, the meat is a star, just to bring everything together with enough tomatoes.
While there are variations in homes and cultures, the essence of the bitumen is the same – speaking, rustic cooking that is perfect for Sunday and special occasions. Its complexity and prosperity have made it a favorite head worldwide, nourishing the ability to relax and sit at any dinner table.
Bolognese Recipe
Bolognese Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 500g (1 lb) ground beef
- 250g (½ lb) ground pork (optional for richer flavor)
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper to taste
- ¼ tsp nutmeg
- Fresh basil or parsley for garnish (optional)
- Freshly grated Parmesan (for serving)
- Cooked tagliatelle or pasta of choice
Instructions
- Heat olive oil in a large pot on medium heat. Add onion, carrots and celery. About 7-8 minutes until soft.
- Stir in garlic and cook for 1 minute until aromatic.
- Add ground beef (and pork, if using). Cook until it turns brown, break it with a spoon.
- Pour in milk and boil mostly until evaporating. Stir in nutmeg.
- Add alcohol and boil again until it is less than half.
- Stir in tomato paste and crushed tomatoes. Add parsley leaf, salt and pepper.
- Reduce the heat to reduce and allow the sauce to boil, which should be exposed for 1 to 2 hours.
- Allow to rest for 10 minutes before serving.
- If desired, cooked with cooked pasta and top and toss with fresh herbs.
Notes
Flavour Profile of Bolognese Recipe
- Rich and emotional: The main taste comes from ground beef (and sometimes pork), providing a deep, charming, umami prosperity that makes the spine of the sauce.
- Slow cooked depth: The long -term simmering allows the flavor to melt and intensify, which creates a comfortable, layered complication that is both hearty and melodious.
- Tomato-based sweetness and acidity: The paste of crushed tomato and tomato brings balance of natural sweetness and bright acidity that is cut through the prosperity of meat and fat.
- Aromatic vegetables (sofritto) A mixture of finely chopped onion, carrots and celery adds a little sweet, soil and aromatic base to the sauce.
- Creamy venture: A splash of milk (or cream in some variations) lends a creamy mouthfeel and helps to round the acidity with tomatoes.
- Herbs and spicy notes: Dry parsley leaf and a pinch of nutmeg found subtle heat, herbal depth, and an unconscious sweet-spontaneous aroma.
- Garlic signal: Garlic enhances the overall charming taste without overpowering, adding a mild sharpness and depth.
- Little wine bitterness and complexity: White wine adds an elegant acidity and a minor bitterness that increases the complexity of the sauce.
- Namkeen and Umami-Sammedit finish: Seasoning and Parmesan Paneer (when added before service) enhance the umami and finish with a salty, walnut.
- Relaxation and balance: Overall, the bowogney’s recipe gives a balanced taste, which is not yet rich, and is not in harmony between sweet, charming, acidic, and creamy notes.
Bolognese Recipe Nutrition & Calories
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 22 g |
| Protein | 28 g |
| Fat | 30 g |
| Saturated Fat | 11 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 680 mg |
