Elaboration: Bolognese sauce
August 4, 2015
This thick tomato and meat based sauce is the perfect friend of a number of pasta types: traditionally spaghetti or tagliatelle but not limited to these as it can also be used to make a nice lasagne or to stuff some delicious cannelloni. When it comes to preparing an awesome Bolognese sauce, patience is the key. Do not rush in any step, the wait will be worthwhile: take your time finely chopping the vegetables, slowly simmering the sauce and, even letting it rest for some time before eating. This recipe produces 3 kilos of sauce that should be enough to prepare about 12 servings of pasta alla Bolognese or to make 2 large lasagnes. It can be perfectly stored in the freezer
- Prep: 15 mins
- Cook: 1 hr 45 mins
1 hr 45 mins
- Yields: 3 kg (12 spaghetti servings / 2 big lasagne)
Clean, peel and cut the onion, garlic, celery and carrots in fine brunoise.
Turn up the heat to high, add the minced meat and cook for about 5 minutes until the meat loses its red colour and begins to brown. Stir constantly, splitting any meat lumps apart with a wooden spoon. We are after a loose minced meat. Season generously with salt and black pepper.
Add the chopped tomatoes, the concentrated tomato puree and mix well. Cover the saucepan with the lid and simmer gently on a very low heat for 1.5 hours. Have a first look after 30 minutes, stir gently and smash any big tomato chunk against the wall of the saucepan with a wooden spoon. Remove the bay leaf and cover again with the lid. Check once more after 30 minutes repeating the same operation.
Turn off the heat and let the sauce rest for at least 30 minutes. The longer it rests the better, as all flavours amalgamate together, going much tastier and complex to the palate. It is not a bad idea to prepare the Bolognese sauce one day in advance.