Bolognese - straight from Italy

Originally from Italy, I brought this recipe for bolognese. It's time consuming, but it's delicious and easy to do when you get the hang of it. The sauce can be used not only for classic spaghetti bolognese but also for e.g. Lasagna, canneloni, pizza with minced meat and much more. Let your imagination run wild!

ingredients

  • 1 can of tomatoes (in pieces)
  • 1-2 cans of tomato paste
  • Red wine (according to taste)
  • 500g minced meat (mixed)
  • onions
  • Garlic (who likes)
  • lemon juice
  • olive oil
  • Pepper salt
  • Chili (who likes)
  • Herbs (oregano, basil, rosemary)

preparation

First fry the minced meat in a pan with olive oil until it is nice. While doing so, chop the onions and garlic and add the minced meat shortly before the end.

In a large pot boil the tomato pieces and the tomato paste and add the minced meat. Depending on how you want the consistency, add red wine and a little lemon juice. Then season with pepper, salt and the remaining spices and herbs. Here can basically be varied according to taste and taste. (Be careful with the salt!) The tomatoes need a lot of it, but it can still be salted very quickly, it is better to season it again and season it).


Sometimes I add finely chopped carrot pieces and peas (especially with lasagna). That adds a little more flavor and makes things more interesting.

The sauce is now basically finished and can come on the table. However, as with any good tomato sauce, the longer you simmer and draw, the better. If time permits, I always let my sauce cook for about 2 hours on the stove. Then she is perfect!

Boun Appetito!

Gennaro Contaldo's Classic Italian Ragu Bolognese | Citalia | March 2024