John Myers
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Bolognese Port Wine
The perfect bolognese port wine recipe with a picture and simple step-by-step instructions.
- 500 g Beef
- 50 g Pork back bacon
- 1 Glass Port wine
- 2 Carrots small
- 3 Garlic cloves
- 2 Onions
- 0,5 Lemon
- Olive oil
- 3 tbsp Tomato paste
- 500 ml Tomatoes happened
- Salt
- Black pepper from the mill
- 1 tbsp Dried oregano
- 400 ml Beef broth
- Freshly grated Parmesan
Optional
- Cut the beef into small cubes, the bacon into thin strips – alternately gradually add the meat and bacon to the mincer and then mix thoroughly again. (I got a meat grinder for my birthday and I really wanted to try it out!)
Bolognese
- Finely chop / grate onions, garlic and carrots. Heat olive oil in a casserole and roast the minced meat with tomato paste and oregano – add the vegetable mixture and brown everything well – deglaze with port wine.
- Pour tomato strained and part of the broth – reduce over medium heat – keep adding broth.
- Season to taste with salt, pepper and lemon juice. – I still let the Bolognese steep one night and then just warm it up.
- Round off with a little Parmesan cheese before serving.
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