This Bolognese sauce has the most amazing depth of flavor. Served with the delicate ribbons of homemade tagliatelle pasta. The only recipe you’ll ever need for bolognese.
Whether spread between sheets of soft lasagne along with a creamy sauce and a crusty cheese topping, or swirled between generous strings of spaghetti, Bolognese sauce is a very important comfort food recipe to have under your belt. Cannelloni and ravioli are also wonderful vehicles for the sauce, while more creative options include using it as a pizza topping or filling for a toasted sandwich.
Bolognese sauce is famous for its rich and full flavor, created by a blend of fresh herbs and spices, vegetables and tender meat.The first tip for making delicious Bolognese sauce is to hold back on the tomatoes. While most recipes call for tomato paste, puree or sauce, it’s important not to use this as the main ingredient. Their acidic flavor has a tendency to overpower the others. I prefer to use Plum or Rosa tomatoes as their sweetness is more prominent than their acidity. Adding in a teaspoon of sugar balances the flavor of the tomatoes too.
When it comes to selecting your meat, minced beef is the traditional choice. Lamb mincemeat is a delicious alternative too. All of them are worth a try!
You can choose to pour in some red or white wine, or even sherry. An authentic Italian Bolognese Sauce is made with white wine. A non-alcoholic alternative would be to add in some red or white wine vinegar. While some recipes call for milk, I prefer to use cream as milk has a tendency to become curdled when cooked.
It is best to chop all of the vegetables that go into your sauce as finely as possible. This way, you will ensure that the texture of the Bolognese sauce is smooth and not lumpy, and that there is an even distribution of flavor. The meat is the main event here, and you don’t want to overpower it with the other flavors. This is why it’s good to use equal quantities of each vegetable. This also explains why it is important to cook the onions first or separately, and for a long period of time. You want them to lose their crunch and for the sweet flavors to really come to the fore.
- Ground beef- 400 gm / ¾ pounds
- Onions ( finely chopped)- ½ cup
- Carrots ( grated)- ⅔ cup
- Celery ( chopped)- ⅔ cup
- Olive oil- 3 tbsp.
- Heavy cream- 1 cup
- Whole nutmeg-1
- Ground black pepper- as needed
- Dry white wine- 1 cup
- Italian plum tomatoes ( canned, with their juices)- 1½ cup
- Salt - to taste
- SERVING SUGGESTIONS
- There is no more perfect combination than Bolognese sauce with homemade Bolognese tagliatelle.
- Tagliatelle pasta- 500 gm ( homemade or store-bought)
- Heat 3 tbsp. olive oil in a large pan, add in the chopped onions & saute until translucent, then add in the chopped carrots & celery. Cook 3-4 minutes, stirring the veggies from time to time. Transfer to a 6-quart slow cooker bowl.
- Add in the remaining ingredients (the ground beef, heavy cream, plum tomatoes, dry wine, the whole nutmeg, ground black pepper & salt). Cover and cook on " low" for 6-7 hours, or "high" for 5-6 hours.
- Toss with the cooked drained pasta, adding a tablespoon of olive oil.
- Serve with freshly grated Parmesan cheese.
MEAT should have a lot of marbling like a high-quality steak. The more marbled it is, the sweeter sauce will be.DON'T USE A LEAN CUT for this sauce. The best part is the neck portion.
Add salt at the very beginning of cooking to extract the juices of meat.
If you don't have a crock pot, use an enameled cast-iron saucepan, cook the sauce no less than 3 hours , at the merest simmer. The more you cook the sauce, the better it will be.
A crock pot/a cast-iron saucepan, a pasta machine ( optional).
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AUTHENTIC BOLOGNESE SAUCE
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