Recipe to make bolognese

Recipe to make bolognese

For 4 people

  • Mince - 500g
  • Big Onion - 1
  • Carrot - 2
  • Celery a branch
  • Pear tomato - 2
  • Concentrated tomato tablespoons - 2
  • White wine - 100ml
  • Water - 200ml
  • Garlic clove - 1
  • Extra virgin olive oil needed to poach the vegetables

We start by chopping the carrots, celery and garlic clove into very small pieces. We also cut the onion in a very fine brunoise, so that all the vegetables will thus have a size similar to that of the meat, so that they do not stand out from it. We poach them with olive oil for ten minutes over low heat. Add the minced meat. When the minced meat has changed color, we add the white wine and let it evaporate while we stir.

Then we add the tomato chopped into pieces, a glass of water and the tomato concentrate, letting everything cook for another twenty minutes. Although apparently already done, the tradition to make a good Bolognese sauce requires long cooking. That is why we are going to let our Bolognese cook over low heat for at least 1 hour and a half more, making a total of two hours.

So that the sauce does not remain dry in such a long cook, we can add water, broth or wine when we see that it is drying a lot. There are even classic recipes that add a little milk. Remember that the goal is to get a thick sauce of meat and braised vegetables, lightly bound by a bit of tomato, and not to make a chunky tomato sauce.

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