This Bolognese recipe is the recipe you can find online! The Bolognese sauce, which was invented in the Bologna region of Italy, has over the years become one of the most famous food dishes in the world, and for good reason, pasta Bolognese is one of the most delicious, rich and comforting dishes there is. Ragu' alla Bolognese is a dish that suits for any occasion, dinner, lunch, weekend and midweek.
INGREDIENTS FOR YIELDS
2 tablespoons Olive oil
1 Onion, chopped
2 Carrots, chopped
3 Celery stalks, chopped
2 pounds (900g) Ground beef/pork/veal or combination
4 tablespoons Tomato paste
3/4 cup (180ml) White/red wine
800g Tomato sauce/pasta
Salt to taste
Pepper to taste
2 teaspoons Thyme
2 teaspoons Rosemary
3 cups (720ml) Water
1 cup (240ml) Milk
350g Tailgate or any pasta of your choice
Make Bolognese sauce: In a large pot heat 2 tablespoons of olive oil. Add chopped onion and sauté for 5 minutes. Add chopped carrots and celery, cook for 3-4 minutes, until softened.
Turn the heat to high, add the meat and cook, stirring, until no longer pink. Add the wine and let cook for 4-5 minutes, until the alcohol evaporated.
Add tomato paste, salt, pepper, thyme, rosemary and cook for 2 minutes.
Add tomato paste and water, stir well and bring to a boil. Reduce the heat to low and simmer for at least 1 hour (preferably 3-4 hours), stirring occasionally. The longer you cook; the deeper tastes will develop.
Add the milk and cook for another 10 minutes (this step is optional).
Meanwhile make the pasta: fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
Add the pasta and cook according to package instructions.
Add the pasta to the sauce and toss to combine. If the sauce is to thick add some pasta cooking water.
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