Bolognese sauce also known in Italy as "ragù alla bolognese", typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Preparation involves several techniques, including sweating, sautéing and braising.
Ingredients
Directions
- Dice carrot, onion, celery.
- Sweat onions, then add carrot and celery for two minutes.
- Add meat, pinch of salt, pepper and cook until no longer raw.
- Lower to medium heat and add milk and nutmeg, stir until all cream is evaporated.
By cooking meat in milk we get rid of overly beefy flavors. Milk can be substituted by cream.
Nutmeg can be substituted by new spice to achieve more complex flavor.
- Afterwards add wine and cook till evaporated.
If you are using whole tomatoes from can I recommend to blitz them to get a smooth sauce.
- Incorporate can of tomatoes and bit of water just to rinse can.
- Mix well, once simmering close lid and cook on 70kpa for 20 minutes with quick release.
- To serve, spoon sauce over pasta, add parmesan cheese and mix.
- Top up with additional sauce, cheese, add fresh celery for extra texture.
Ingredients
Directions
- Dice carrot, onion, celery.
- Sweat onions, then add carrot and celery for two minutes.
- Add meat, pinch of salt, pepper and cook until no longer raw.
- Lower to medium heat and add milk and nutmeg, stir until all cream is evaporated.
By cooking meat in milk we get rid of overly beefy flavors. Milk can be substituted by cream.
Nutmeg can be substituted by new spice to achieve more complex flavor.
- Afterwards add wine and cook till evaporated.
If you are using whole tomatoes from can I recommend to blitz them to get a smooth sauce.
- Incorporate can of tomatoes and bit of water just to rinse can.
- Mix well, once simmering close lid and cook on 70kpa for 20 minutes with quick release.
- To serve, spoon sauce over pasta, add parmesan cheese and mix.
- Top up with additional sauce, cheese, add fresh celery for extra texture.