Bolognese Sauce Recipe

2017-04-11
best Bolognese Sauce recipe

Bolognese Sauce Recipe

best Bolognese Sauce recipe

This is the best Bolognese sauce recipe on the internet. Bolognese sauce, or ragù, is a meat based sauce that was first made in Bologna, Italy. Genuine bolognese sauce involves slowly cooking the sauce, and other different techniques like sweating, sauteing and braising. The sauce is gently simmered until it becomes a thick sauce. It is served on various pasta and in lasagna.

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Ingredients

  • 1 large onion, finely chopped
  • 4 small carrots, finely chopped
  • 4 minced garlic cloves
  • 4 stalks celery finely diced
  • 4 tablespoons butter
  • 3 Tblsp olive oil
  • 2 lb ground meat
  • 1/4 lb bacon
  • 1/4 tsp nutmeg
  • 1/2 tsp red pepper flakes
  • 1 tbsp oregano
  • 1 - 1 1/2 tsp rubbed sage
  • 1/2 tsp black pepper
  • 1 28 oz can Italian style crushed tomatoes
  • 1 cup dry white wine
  • 1 cup beef stock
  • 2 cups milk


Method

Step 1

Heat butter and oil together in a large sauce pan over medium heat. Once the butter melts and the saucepan is hot add garlic saute for a minute. Then add onions, carrots and celery. Saute for 5 minutes, stirring occasionally.

Step 2

Add the meat a little at a time. this allows it's liquid to evaporate allowing your meat to brown not boil.After all the meat is added and no pink is seen and making sure the meat is broken up not lumpy cook for anther 15 minutes allowing your meat to caramelize and become crunchy in spots. You are aiming for golden pieces of meat stickingto bottom of pan but watch to make sure it does not burn. Once it starts to caramelize lower the heat to continue cooking the rest of the 15 minutes.

Step 3

After the 15 minutes make sure you have the heat at medium and add the white wine. Using your spoon now scrape the golden brown bits of meat stuck on the bottom of the pan. Make sure you have it all scrape, stirring the mixture around. By the time you get it scraped the wine should be evaporated as well. Take care not to let the meat burn or stick again.

Step 4

Add milk, tomatoes, beef stock and spices. Stir together good and then let this simmer for about 4 hours or until you reach the desired thickness. Serve on pasta with a side of Cesar salad and garlic bread.

Heat butter and oil together in a large sauce pan over medium heat.

Once the butter melts and the saucepan is hot add garlic saute for a minute.

Then add onions, carrots and celery. Saute for 5 minutes, stirring occasionally.

Add the meat a little at a time. this allows it’s liquid to evaporate allowing your meat to brown not boil.After all the meat is added and no pink is seen and making sure the meat is broken up not lumpy cook for anther 15 minutes allowing your meat to caramelize and become crunchy in spots. You are aiming for golden pieces of meat sticking to bottom of pan but watch to make sure it does not burn. Once it starts to caramelize lower the heat to continue cooking the rest of the 15 minutes.

After the 15 minutes make sure you have the heat at medium and add the white wine. Using your spoon now scrape the golden brown bits of meat stuck on the bottom of the pan. Make sure you have it all scrape, stirring the mixture around. By the time you get it scraped the wine should be evaporated as well. Take care not to let the meat burn or stick again.

Add milk, tomatoes, beef stock and spices. Stir together good and then let this simmer for about 4 hours or until you reach the desired thickness. Serve on pasta with a side of Cesar salad and garlic bread.

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