Bolognese Recipe
Bologneis is a hearty and charming Italian meat sauce that originated in Bologna, Italy. Cook at a slow pace to taste and cooked at a slow pace, it combines a touch of cream for classic dish ground beef, aromatic vegetables, tomatoes and a luxurious texture. Traditionally served on taglitel or other broad pasta, the Bologhnis recipe is a dominant in Italian homes and a comfortable food is a favorite worldwide. Unlike quick flesh sauce, authentic bota is gradually boiled for the development of deep taste. It is ideal for dinner parties, week's night family meals, or anytime you craving rustic Italian dishes.
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
Enjoy this traditional bowogneys recipe with your favorite pasta for a rich and comfortable Italian food!