The real Bolognese sauce

Ingredients Real bolognese sauce

Pour the fried:

125g butter

a little olive oil

2 large onions

3 carrot(s)

3 stalks of celery

For the sauce:

1kg of ground beef

1 glass of white wine

not. E. milk, approximately 250 – 500 ml (depending on the amount of sauce)

1 ½ cans of tomatoes, each containing 400 g

3 cloves of garlic, sliced

3 pepperoncini, crushed

Sea salt and black pepper

Other than that:

600 g of spaghetti

Preparation: The real Bolognese sauce

The most important thing about a Bolognese is the so-called “Soffritto”: add a good block of butter (about 125g) and a little olive oil (so the butter doesn’t burn ) in a pan. Clean or peel the onions, carrots and celery, chop very finely and cook slowly (at least 30 minutes) over the lowest heat possible until the vegetables are translucent and tender. It is important that the vegetables are not fried, but simply steamed – so don’t let them get too hot!

Meanwhile, brown the ground beef in another pan until it turns a bright color. Then deglaze with a little white wine so that anything cooked on can be removed from the bottom. Important: Now, depending on the amount of sauce, add about 1/4 to 1/2 liter of milk, which will surround the minced meat and give it a very mild taste.

As soon as the meat with white wine and milk boils, add the canned tomatoes (unfortunately we do not have the necessary fresh tomatoes). Italian San Marzano tomatoes from the Naples area are best suited for this. These have their own sweet taste, which is very beneficial for Bolognese sauce and also for a good Neapolitan sauce.
As soon as everything has boiled again, add the “Soffritto”. Sliced ​​garlic and pepperoncini puree can now also be added. Season with sea salt and freshly ground black pepper. Bolognese can’t simmer long enough. Around 5 hours would be ideal. But you have to simmer for at least 2 hours. If necessary, always add a little water or light stock to prevent anything from burning.

Then, if necessary, let it cool and gently reheat it about 1 hour before the meal (but this is not obligatory, you can also serve it immediately).

Tip: You can also add some freshly chopped carrot and celery to give the vegetables a little more bite.

Meanwhile, cook pasta according to package directions until al dente, then drain.

Arrange the spaghetti on plates and spread the bolognese on top. Serve hot.

Source The real Bolognese sauce