Real Italian Bolognese sauce
(1)
4 hours 50 min
The original recipe for Bolognese sauce calls for 2 types of minced meat, finely minced vegetables, just a few tablespoons of tomato puree, lots of beef stock and even milk. It also should simmer for at least 4 hours! Tagliatelle is the most traditional pasta used in Italy to accompany this rich sauce.
Andry008
7 people made this
Ingredients
Serves: 6
- 1 onion, peeled and quartered
- 1 celery stalk, trimmed
- 1 carrot, peeled
- 3 tablespoons extra virgin olive oil
- 20g butter
- 100g pancetta, roughly chopped
- 250g pork mince
- 250g beef mince
- 2 tablespoons tomato puree
- 200ml red wine
- 200ml milk or single cream
- 250ml hot beef stock
- salt, to taste
- fresh ground pepper, to taste
- 400g tagliatelle pasta
- grated Parmesan chees, to taste
Method
Prep:20min ›
Cook:4hr30min ›
Ready in:4hr50min
- Place onion, celery and carrot in a food processor; pulse until finely minced.
- Heat oil and butter in a casserole pot over medium-low heat; add vegetable mixture and pancetta; cook and stir for 15 minutes.
- Stir in pork and beef mince; cook and stir until meat has browned. Pour in red wine and simmer until the alcohol evaporates. Simmer the sauce for 90 minutes on low heat.
- Stir tomato puree into hot beef stock until dissolved; stir into sauce and continue to cook on low heat for 3 hours, adding more beef stock if necessary.
- Stir in milk or cream; season to taste with salt and pepper.
- Cook tagliatelle in plenty of salted boiling water according to instructions on the packet, until al dente. Drain and transfer pasta to a large bowl; spoon Bolognese sauce on top and toss well to mix.
- Serve with a generous amount of grated Parmesan cheese.
