John Myers
Delicious Bolognese Al Nonna Maria
The perfect delicious bolognese al nonna maria recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat or pure ground beef
- 280 g Carrots
- 280 g Celery
- 1 pole Leek about 130 grams
- 500 Milliliters Passata pureed tomatoes
- 0,25 liter Lovely red wine
- 3 Stalk Fresh tyhmian
- 2 Stalk Rosemary
- 1 piece Bay leaf
- Salt, pepper, to taste
- 2 piece Garlic cloves chopped
- 1 Handful Chopped fresh basil
- 1 tablespoon Tomato paste
- 1 tablespoon Brown sugar
- Sear the minced meat, then gradually add the vegetables and the chopped garlic and roast as well. Now sprinkle 1 tablespoon of brown sugar over it and let it caramelize. Add the tablespoon of tomato paste and let it roast, but be careful that it doesn’t get too dark, otherwise it will be bitter. Deglaze with the red wine, bring to the boil briefly and add the passata. Season to taste with salt and pepper.
- Now add rosemary, thyme and bay leaves and then simmer on a low flame for a good 2 hours.
- Finally, take out the stalks of rosemary and thyme, as well as the bay leaf. Season again to taste and add the fresh chopped basil. With spaghetti or homemade noodle. Good Appetite.
- PS if the pot has got too hot while frying meat, as happened to me, you can add some red wine while frying meat and extinguish the boil off very quickly and you can continue roasting but only a shot of red wine
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