Best Bolognese Sauce Recipe

BOLOGNAISE the French term for several dishes inspired by Italian cookery, especially that of Bologna, that are served with a thick sauce based on beef and vegetables, particularly tomato, popularly associated with pasta.

In Italy, this becomes alla bolognese and the sauce is known as ragu (a corruption of the French word ragoüt). It is richer than the French-style sauce, as it contains chopped ham, various vegetables, beef, lean pork, chicken livers, and white wine.

  • Chop 4 celery sticks
  • 5 large onions
  • Add 4 sage leaves
  • 2 sprigs of rosemary to a traditional bouquet garni(bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles, and various stews.The bouquet is cooked with the other ingredients but is removed prior to consumption. The liquid remaining in the bouquet garni can be wrung out into the dish.)

  • Coarsely chop 500 g braising steak (chuck or blade beef or flank).
  • Peel and crush about 10 large tomatoes and 4-5 garlic cloves.
  • Heat 5 tablespoons olive oil in a heavy-based saucepan.
  • Brown the meat and then the onion, celery, and garlic in olive oil.
  • Add the tomatoes and cook for about 10 minutes.
  • Lastly, add the bouquet garnis 350 ml (12 fl oz. cups) beef stock, 250 ml (8 fl oz. I cup) red wine. salt and pepper Cover and cook very gently for at least 2 hours, adding a little water from time to time. Bolognese sauce is served with spaghetti and macaroni.

1 Comment

Add a Comment
  1. Very good

Leave a Reply

Your email address will not be published. Required fields are marked *