Bolognaise Sauce. This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. This Bolognese sauce is dedicated to the late great Marcella Hazan.
This recipe comes courtesy of BBC Good Food user Andrew Balmer. Making a good bolognese sauce is a real labor of love. Bolognese is so much more than just a meat sauce. You can have Bolognaise Sauce using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Bolognaise Sauce
- You need 500 grams of Ground Beef.
- You need 1 1/2 tbsp of Olive Oil.
- It’s 2 cloves of Garlic, finely chopped.
- Prepare 1 of large Onion, finely chopped.
- It’s 1 of large Celery Stick (without the leaf), finely chopped.
- You need 1 of large Carrot, finely chopped.
- You need 1/2 tsp of dried Oregano.
- Prepare 1 tsp of dried Basil or a handful of fresh Basil leaves.
- Prepare 500 grams of Tomato Purée.
- Prepare 2 tbsp of Parmesan Cheese, grated.
- You need 1/2 tsp of ground White Pepper.
- Prepare 1 tsp of Salt.
When the temperature starts to drop, what sounds better than pasta smothered in rich, hearty, umami-bomb bolognese? Taste sauce and adjust seasoning with salt; keep warm. Best bolognese I have ever made! Limited groceries on hand so I didn't have pancetta and it still.
Bolognaise Sauce instructions
- Heat olive oil over a medium high heat, stir in garlic, follow with onion, carrot and celery. Stir until everything is half cook.
- Add ground beef and stir until turning brown.
- Add oregano and basil, mix it well and let the beef cook.
- Add tomato purée, mix until it boils, then turn the heat to minimum, cover the pan with a lid for 1,5 hours, stir occasionally, add hot water (if needed).
- After 1,5 hours, open the lid and let it cook for another 25 minutes.
- After 25 minutes, add salt and pepper, then turn off the heat, do note move the pan.
- Add parmesan cheese and stir it well. Sauce are ready to serve with cooked pasta, as the red sauce for lasagna or freeze for later use.
Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy! Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. Bolognese sauce (Ragù alla Bolognese) is a famous sauce of Emilia Romagna, made with ground meat, soffritto and tomato passata. It can be cooked in different ways.