Bolognese sauce with a difference
In general, one assumes that a Bolognese sauce is made with minced meat. This has become so natural with us. The right Bolognese sauce is only made with beef. I have adopted the original version and refined it. However, I do not make the sauce into spaghetti, but, for example, as a filling for canelloni.
Ingredients:
beefsteak tomatoes
Onion, 2 cloves of garlic
Salt pepper
Basil, thyme
1 small chili pepper
parsley
Ketchup
sugar
olive oil
water
a little port wine, a little sweet red wine, a little cognac (about 2cl each)
Beef (preferably lean goulash or schnitzel)
Preparation:
First we have to cook the meat! Cut the meat into small cubes and cook in slightly salted water for about 2 to 2.5 hours. The meat should then be very easy to divide and actually disintegrate almost by itself.
Pick up the water!
The basis for a Bolognese is a tomato sauce. This usually takes a long time, as it should simmer for about half a day. Of course, if you do not have the time, you can do it in less time, but the sauce does not get such an intense taste.
Peel the onion for a while and cut into small cubes and then fry in a glass of olive oil. In the meantime pour hot water over the meat tomatoes and then cut into small cubes. When the first onions turn brown, add the tomatoes and simmer for a good 5 minutes. Now add the water we used for the meat. Now add the chopped or pressed cloves of garlic. Set the stove to the highest setting and bring to a boil. Add spices (except chilli pepper), salt, pepper and two to three squirts of ketchup. Stir well and cook at high speed for about 5 minutes. Then turn back to a small level so that the sauce is just simmering.
Now chop the chili very small and place in a little olive oil. Add a little of the other spices (thyme, basil and parsley) and leave for about 30 minutes. Then stir in the sauce.
Now add the alcohol and stir well again.
Just before the sauce is ready, stir in a teaspoon of sugar.
If the sauce becomes too thick, if necessary add more water, stir well and continue to simmer. The sauce is ready when it has the right consistency.
At the end, let the sauce boil again briefly.
In the meantime, "process" the meat so that only a few small fibers are left over and stir it into the sauce.
Finished.
Tip: The sauce is best for fillings of all kinds. As I have already written above, I take them mainly for Canelloni or also, for example. in a calzone.
