John Myers
Real Bolognese Sauce
The perfect real bolognese sauce recipe with a picture and simple step-by-step instructions.
- 5 Carrots
- 2 Rods Celery
- 2 Big onions
- 100 g Butter
- 2 Doesen Plum tomatoes from Italy
- 1 kg Ground beef
- 400 ml Milk
- 150 ml White wine dry
- 2 Toes Garlic
- Sea-Salt
- Black pepper
- Sugar
- Beef broth
- Olive oil
- Parmesan
- You first need a pan and a large saucepan. Clean the carrots, celery and onions and cut into very small cubes / pieces. Put the butter in the pan with a little olive oil and let it melt. Add the vegetables and cook on low heat for 30 minutes, do not fry!
- Sear the minced meat in the large saucepan, then deglaze with the white wine and simmer for a moment. Then add the milk and bring to the boil.
- Now add the canned tomatoes. It is important to only add the tomatoes, not the sauce that is in the can.
- Bring to the boil again and then add the cooked vegetables. Cut the garlic into small cubes and add to the sauce. Add a good tablespoon of sugar to the sauce and half a teaspoon of sea salt.
- Patience is now required. The sauce should only simmer over low heat. The longer the sauce cooks, the better. 2-3 hours are advisable, longer is even better. If the sauce is reduced too much during the cooking time, you can add prepared beef broth as required. But you should be careful not to admit too much. Better to add less broth and more often. The Bolognese shouldn’t drown in liquid. When the sauce is ready, season again with sea salt as required and with freshly ground pepper. If you like, you can also add a little chilli.
- Cook the pasta according to the instructions on the package. Then pour the sauce over the pasta and slice the piece of fresh Parmesan over the top. Enjoy your meal!
- It is best to eat Bolognese sauce on broad pasta such as tagliatelle or papardelle, because the sauce adheres better to it than to spaghetti due to its consistency. Of course, it also tastes good with spaghetti or any other noodle you like;) The Bolognese is also perfect for lasagne and eggplant
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