Classic Bolognese Meat Sauce (bolognaise)

czwartek, 30 stycznia 2014

Classic Bolognese Meat Sauce (bolognaise)

Time: 3 hrs 45 mins


  • 1 tablespoon vegetable oil
  • 4 tablespoons butter
  • 1/2 cup onion, chopped
  • 2/3 cup celery, chopped
  • 2/3 cup carrot, chopped
  • 3/4 lb ground beef (preferably chuck and not too lean)
  • salt
  • black pepper, freshly ground
  • 1 cup whole milk
  • 1/8 teaspoon nutmeg, freshly ground
  • 1 cup dry white wine
  • 1 1/2 cups chopped tomatoes (canned Italian)
  • 1 1/4 lbs pasta (fresh weight NOT DRIED)
  • parmigiano-reggiano cheese, freshly grated


  • 1 Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
  • 2 Add the celery and carrot and stir for two minutes while cooking to coat them well.
  • 3 Add the ground beef, a large pinch of salt and a few grindings of black pepper.
  • 4 Cook the beef while crumbling it with a fork until the beef has lost its red colour.
  • 5 Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
  • 6 Add the nutmeg.
  • 7 Add the wine and let it simmer until it has evaporated.
  • 8 Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
  • 9 Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
  • 10 Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

0 komentarze :

Prześlij komentarz