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diff --git a/src/traditional-bolognese-sauce.md b/src/traditional-bolognese-sauce.md new file mode 100644 index 000000000..aa574093b --- /dev/null +++ b/src/traditional-bolognese-sauce.md @@ -0,0 +1,49 @@ +# Traditional bolognese sauce + +Basic bolognese sauce for lasagne or pasta dishes + +- ⏲️ Prep time: 45 min +- 🍳 Cook time: at least 4 hours + +## Ingredients + +- extra virgin olive oil +- 2 carrots +- 2 celery sticks +- 1 large onion +- 2 garlic cloves (optional, but not traditional) +- 200 grams pancetta (optional) +- 300 grams beef mince +- 350 grams pork mince +- 350 grams veal mince (if you cant find veal replace with pork) +- 140 grams concentrated tomato paste +- 690 grams diced tomatoes +- water +- 1 can peeled tomatoes +- 1-2 glasses wine (whatever you have open) +- 1 glass of milk (optional) +- 1 glass of beef/vegetable stock (optional) + +## Directions + +1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up. +2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan. +3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft. +4. If you are using garlic add it here and let it sweat for a minute +5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked. +6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) +stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point) +6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste. +7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks. +8. add the diced tomatoes, fill the jar your tomatos came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes. +9. lower your heat to the lowest setting and slightly cover the pan with your lid. +10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn. +11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated +12. You can add your glass of milk, let it simmer for 10 more minutes and serve. + +## Contribution + +Yiusa +-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' + +;tags: sauce italian pasta |