John Myers
Bolognese Sauce with Blueberries
The perfect bolognese sauce with blueberries recipe with a picture and simple step-by-step instructions.
- 300 g Mixed minced meat
- 2 Fresh and thick slices of onions, then cut in half
- 4 Pepperoni, spicy on the whole
- 4 Caper berries
- 1 Large can of peeled tomatoes with juice
- 4 Small cherry tomatoes cut in half, fresh
- 2 tbsp Green olives, stuffed, some oregano from the garden
- 25 Blueberries fresh
- Chilli flakes, salt, pepper
- 1 package Tagliatelle from the fresh food counter
- Possibly some meat broth if the sauce is too thick
- Fry the mince in oil until crumbly, add the onion. Season and add the peeled tomatoes. I always cut the tomatoes with scissors in the pot, bring them to the boil, stir and then continue to cook on a low flame. Now add the halved tomatoes, olives, caper berries and about 10 -12 blue berries. Garnish with the remaining blueberries before serving.
- Prepare the pasta according to the instructions. How did I come across blueberries ???? Well, this time the sauce got too hot for me, and that means something for me. The blueberries weren’t sweet but rather a bit sour and neutralized the spiciness, smile.
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