Print it
Original Italian name: ragu alla Bolognese
Place of origin: Emilia-Romagna, Central Italy
This recipe is the second variation that I cooked of a famous Bolognese sauce.
Making this sauce I add a red wine instead of a previously used white wine and some ingredients need to be changed as well. Â The major modification of the red wine Bolognese sauce is adding milk instead of beef stock. To make the taste of the dish stronger I would recommend adding basil leaves.
As a result, when simmering this sauce for 1 hour at least, it has a very rich taste and strong flavour. The Bolognese meat red wine sauce serves well with tagliatelle pasta.
Bolognese meat and red wine sauce
Preparation time -10 min
Cooking time -1 h 25 min
Ingredients for sauce (serves 4)
1 onion, finally chopped
1 carrot, finally chopped
1 celery stick, finely chopped
2 garlic cloves
400 g minced beef or veal
2 tablespoon extra virgin olive oil
150 ml (2/3 cup) red wine
250 ml (1 cup) milk
400g can chopped tomatoes
2 tablespoon tomato paste
½ teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper
2 tablespoon grated Parmesan cheese, to serve
Ingredients for pasta
400 g tagliatelle
Method
Heat the oil in a large saucepan. Add the chopped onion, carrot and celery and cook gently for about 10 minutes until softened. Add the minced beef to the pan with vegetables and cook stirring constantly for about 5 minute over a medium heat until the meat changes colour.
Pour in the red wine and stir frequently until it has evaporated. Then add the milk and continue cooking stirring constantly until it this has evaporated. Add chopped tomatoes and tomato paste, season with basil, salt and pepper. Simmer the sauce uncovered for at least 1hour over a very low heat.
Cook the tagliatelle. Drain thoroughly. Pour the sauce over the pasta. Garnish with Parmesan cheese and basil.
If you enjoyed this post, make sure you subscribe to my RSS feed Print it
{ 0 comments… add one now }