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Traditional Bolognese Sauce

Traditional Bolognese Sauce

Traditional Bolognese sauce

Thick and rich in flavour, a traditional Bolognese sauce is a versatile sauce that you can use in a variety of dishes such as spaghetti and lasagna.

 

Ingredients you need to make traditional Bolognese sauce

1 kg mince meat ( we use a mixture of pork and veal)

1 onion (finely chopped)

2 celery sticks (grated or finely chopped)

1 medium-large carrot(grated)

2 continental sausages

2 garlic cloves (crushed)

250 ml red or white wine

250 ml chicken stock

1 tbsp sea salt

1 tbsp cracked black pepper

2 tbsp sugar (raw or refined)

4 – 5 bay leaves

3 – 4 tbsp tomato paste

8 tbsp Extra Virgin EV olive oil

500 – 750 ml water

2 tbsp dried oregano

2 tbsp fresh basil

2 tins (400gm each) San Marzano tomatoes

 

Ingredients for Traditional Bolognese sauce

 

Instructions

Grate the carrots, celery and onion (or finely chop them whichever is easier) and set aside.

Take the skins of the sausages and finely chop the inside stuffing of the sausages. Set this aside.

Add 2 tbsp EV olive oil to a frying pan or the pot you are cooking the sauce in (heavy bottom pot), then add half of the mince meat to the pan and continuously break up and stir the mince. This is to make sure there are no lumps in the mince. Add 1/4 tbsp sea salt, 1/4 tbsp of cracked pepper, and mix well.

Once the mince is just cooked, empty the content in a bowl and repeat this step with other half of the mince. Cooking the mince in 2 batches helps it cook faster, and it prevents it from releasing too much liquid. Once the second batch of mince is also cooked, take it out and add it to bowl with the first batch and mix well.

Now, add carrots, celery, onions and sausages break to the pan, and stir continuously to avoid lumps.

When the sausage pieces are just brown (after about 10 minutes) add the cooked minced meat, chicken stock, wine and let it reduce (cooking) for about 15 minutes. Then, add some dried oregano, bay leaves and freshly chopped basil.

Add the tomatoes, tomato paste and sugar. (the sugar will balance the acidity in the tomatoes and give the sauce a smoother flavour). Let the sauce simmer for about 45 minutes – 1 hour. Stir the sauce occasionally and add some water if you feel that the sauce is too dry.

This is done to taste depending if you like a runny sauce or a bit thicker sauce in texture. That’s it! Enjoy your traditional Bolognese sauce with pasta or lasagna.

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Traditional Bolognese sauce

December 23, 2020
: 8-10
: 35 min
: 1 hr 45 min

A rich traditional sauce that can used in variety of dishes.

By:

Ingredients
  • 1 kg mince meat ( we use a mixture of pork and veal)
  • 1 onion (finely chopped)
  • 2 celery sticks (grated or finely chopped)
  • 1 medium-large carrot(grated)
  • 2 continental sausages
  • 2 garlic cloves (crushed)
  • 250 ml red or white wine
  • 250 ml chicken stock
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 2 tbsp sugar (raw or refined)
  • 4 – 5 bay leaves
  • 3 – 4 tbsp tomato paste
  • 8 tbsp Extra Virgin EV olive oil
  • 500 – 750 ml water
  • 2 tbsp dried oregano
  • 2 tbsp fresh basil
  • 2 tins (400gm each) San Marzano tomatoes
Directions
  • Step 1 Grate the carrots, celery and onion (or finely chop them whichever is easier) and set aside.
  • Step 2 Take the skins of the sausages and finely chop the inside stuffing of the sausages. Set this aside.
  • Step 3 Add 2 tbsp EV olive oil to a frying pan or the pot you are cooking the sauce in (heavy bottom pot), then add half of the mince meat to the pan and continuously break up and stir the mince. This is to make sure there are no lumps in the mince. Add 1/4 tbsp sea salt, 1/4 tbsp of cracked pepper, and mix well.
  • Step 4 Once the mince is just cooked, empty the content in a bowl and repeat this step with other half of the mince. Cooking the mince in 2 batches helps it cook faster, and it prevents it from releasing too much liquid. Once the second batch of mince is also cooked, take it out and add it to bowl with the first batch and mix well.
  • Step 5 Now, add carrots, celery, onions and sausages break to the pan, and stir continuously to avoid lumps.
  • Step 6 When the sausage pieces are just brown (after about 10 minutes) add the cooked minced meat, chicken stock, wine and let it reduce (cooking) for about 15 minutes. Then, add some dried oregano, bay leaves and freshly chopped basil.
  • Step 7 Add the tomatoes, tomato paste and sugar. (the sugar will balance the acidity in the tomatoes and give the sauce a smoother flavour). Let the sauce simmer for about 45 minutes – 1 hour. Stir the sauce occasionally and add some water if you feel that the sauce is too dry. This is done to taste depending if you like a runny sauce or a bit thicker sauce in texture. That’s it! Enjoy your traditional Bolognese sauce with pasta or lasagna.

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