Wednesday, January 20, 2010

Bolgnese Sauce, Perfecto!!

Bolognese sauce is probably the most famous of Italian sauces, known mostly (outside Italy) for accompanying spaghetti. It originates from Bologna, Italy, where in fact, it is typically served with tagliatelle or lasagne.
This, I prefer, I always found spaghetti to be too delicate a noodle to be served with such a dense sauce. But this is just my opinion...each to their own, I like to say. That's what helps make our cooking world so interesting! And actually, as a matter of opinion, not just in the cooking world, but all parts of life, wouldn't you say?

Here is the traditional recipe for a bolognese sauce (very slightly modified from, which I have just recently tried and think it will take allot for me to do it any other way! This was perfect! My dreamy idea of bolognese

250g minced, lean beef
250g minced pork
6 slices of pancetta or smoked bacon - chopped (optional - I say that because I forgot to buy some, but you know what? Mine still turned out superb!)
4 tbsp olive oil
1 onion - finely chopped
1 large carrot - finely diced
4 garlic cloves - minced
2 stalks of celery - finely sliced
1 can (400g) chopped tomatoes
200g tomato puree
1/2 cup red wine
2 tsp dried oregano
2 tbsp fresh parsley - chopped
2 tbsp fresh basil - chopped
1 bay leaf
salt and pepper to taste

- Add olive oil to a heated heavy based pot and heat. Start adding the beef and pork little by little, breaking it up as it cooks. Keep adding the ground meat as it browns.
(if you are using pancetta or bacon add at the same time as the olive oil - when the bacon fat has melted add the beef and pork)
- Once all the meat is browned cooked through add the onion, carrot, celery and garlic. Let it cook for a few minutes while stirring occasionally
- Now mix in the tomato puree. After a couple minutes stir in the red wine and allow to reduce (this will take several minutes)
- Stir in the chopped tomatoes and the herbs and seasoning. Turn down the heat and allow to simmer for about 2 hours, stirring occasionally to stop the bottom from sticking.

Please try this recipe! It really is amazing!

Sorry for no image, but stay tuned, I will soon be posting the lasagne I made with this bolognese

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