John Myers
Bolognaise Sauce in Stock
The perfect bolognaise sauce in stock recipe with a picture and simple step-by-step instructions.
- 1 kg Minced beef from the butcher
- 3 piece Chopped onion
- 3 Toes Chopped garlic
- 2 piece Paprika
- 0,5 kg Tomatoes or a can of tomatoes
- 6 tbsp Tomato paste
- 0,5 liter Beef soup from stock)
- 125 ml Red wine
- Oregano, thyme, pepper, chilli and salt from the mill
- 3 tbsp Olive oil
- Simmer the minced beef in olive oil and set aside.
- Chop the onion and roast in a pan with olive oil until golden. Chop the garlic and roast briefly.
- Now add the onion garlic mixture to the minced meat and deglaze with red wine and beef soup.
- Dice tomatoes and pakrika and add to the minced meat. Add tomato paste, oregano, thyme and season with salt, pepper and a little chili. Let everything boil down for about 40 minutes, the longer it “draws”, the better it tastes. Let cool down and freeze in portions.
Facebook Comments