Bolognese sauce recipe with step by step photos
Bolognese sauce. Recipe
Bolognese sauce - meat sauce is a native of Bologna.
Traditionally preparing residents of Bologna with fresh tagliatelle and green lasagna.
Everyone who prepared this sauce is sure to say that prepared him for the soul, that's what makes each unique sauce.
Bolognese sauce to complement any of the your meals.
The Italians use it for cooking lasagna, pasta and spaghetti.
Bolognese sauce - it's cool!
What it is important to know when making sauces Baloneze:
Important! To bolognese sauce turned out fragrant, thick is better to do it from different types of meat: beef, pork and bacon are also using. Meat choose MIGA and a little fat? best neck of pork.
As this recipe it added to milk, which makes the dressing soft and removes acidity that gives it the tomatoes and wine. Recommended milk is not added simultaneously with wine.
Another feature of the Bolognese sauce is the duration of its preparation, which may exceed two and a half hours or more. The longer and more painstakingly prepared, the sauce becomes a "glossy" and thick.
Pasta Bolognese sauce - better wide noodles. Classical considered pasta tagliatelle.
Green celery at a stretch can be replaced with 2 tbsp. l. grated celery root.
Prepare in advance all the necessary ingredients for the sauce:
--Peel and finely chop the onion.
--Carrot Wash and clean? then rub on a small grater.
--Beef Chop meat grinder, or you can take the purchase beef, but when you cook yourself in control of the composition, and the store did not know what to put and what part.
--Tomatoes Scald, remove the peel and remove seeds. Finely chop the tomatoes. Replacement of a canned tomato, namely pulp (!).
|Take a deep pan enough because many ingredients and may not fit! Heat a mixture of olive oil and butter, put the minced meat and fry it for 3-4 minutes, stirring to break up mince, and prevent the formation of lumps.|
|In a second step we add finely chopped onion and fry for 2-3 minutes.|
|Next add the chopped celery stemmed.|
|Add about 1 teaspoon of grated nutmeg, salt, pepper to taste. If there are fans Bolognese sauce with a little sweet taste, you can add a little sugar. Add the grated carrots and fry for another 3-4 minutes.|
|At this point, add the chopped parsley and garlic overwhelmed.|
|Add the dry white wine and simmer for 10 minutes, and only then add the chopped tomatoes. Stir and simmer over very low heat.|
|After 15 minutes, pour the milk into the sauce and continue to simmer under the lid on.|
|We remind you, the more stewed sauce bolognese, the better. If moisture boils, top up with meat stock (or water) in small portions. The sauce during cooking should be barely simmer and languish. Periodically stir the sauce is not burnt and stuck to the pan.
Bolognese sauce - the best meat sauce for pasta! Bon Appetit!!!