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Oct 31, 2014

Bolognese Sauce, Sauce Bolognaise, Ragu' meat Sauce, italian Sauce

Prepare and finely chop the onion, carrot and celery. Put into a saucepan with extra virgin oil and a small part of butter and fry together very gently until golden. Add a mixture of minced pork and beaf meat, stir and brown lightly, then add the white wine and allow to bubble briskly until evaporated.
Now add the tomatoes (or tomato purèe), with salt and peperoncino (or pepper).
Let it simmer very gently for about one hour, adding water if needed and stirring now and then.
Bolognese sauce is perfect for tagiatelle, tortellini, tagliolini, cannelloni, lasagne, gnocchi and many others kind of pastas, depending on your fantasy.
Never to be used on spaghetti or rigatoni, but always with the more delicate ribbon pasta as tagliatelle.

Ingredients for 4 people
1 medium onions
1 medium carrot
1 stalk celery
1 tablespoon butter
3 spoonfull of extra virgin oil
8 onces raw minced beef
10 onces raw minced pork
half glass white wine
1 can of pelati tomatoes or two tablespoon tomato purèe
salt and peperoncino.