How to Make Bolognese Sauce

It was just a matter of time until I posted a Bolognese sauce recipe on the site because I adore pasta in every manner imaginable. It is actually quite excellent and one of my family’s favorite combos for a lovely and not-too-demanding weekday lunch, so I think you will appreciate it done this way.

I prepare it using a tried and true family recipe, and there is no restriction on what you may use. Every pasta will shine in all of its brilliance. It should be served with spaghetti since, after all, spaghetti Bolognese is such a well-known and beloved meal that nearly no one will refuse. Of course, it will go especially well with pasta.
First and foremost, fine, fresh ground meat is needed to make a decent Bolognese sauce. I use a combination of pig and beef.

I also carefully select all of the other components, so I like to use olive oil since it has the best flavor. Give it a shot even if you don’t like it; if you truly don’t want it, you can take other kinds of oil.
Although canned tomato paste, which I also used in this recipe, will work nicely, the Bolognese sauce can alternatively be made with fresh tomatoes. Additionally, some chefs assert that this is unquestionably the tastiest method to make it, and I won’t argue against them in this instance.

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Bolognese Sauce

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Lunch

By queensrecipes – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Ingredients

• 2 medium-sized sliced red onions
• 2 peeled, grated carrots of medium size
• 2 chopped stalks of celery
• 4 cloves of garlic
• 150 g of smoked bacon
• 800 g of minced meat, if desired, I used a mixture of pork and beef
• 2 smaller cans of pelate
• 2 tablespoons of tomato concentrate
• 700 ml of water
• salt, pepper
• olive oil for frying
• Serve with
• 300 g of spaghetti
• Parmesan

Instructions

1

Pour the oil into a wide pan and let it heat up on low heat

2

First, add the smoked bacon and fry it briefly

3

Then add sliced ​​red onion and then garlic

4

Stew everything for about 10 minutes

5

After that, add the grated carrot and the sliced ​​celery stalk, and simmer for an additional 10 minutes while stirring

6

Add the meat and break it into smaller pieces and stir until it loses its light color

7

Stew for 10-15 minutes to evaporate the water released by the meat

8

Salt and pepper

9

Add the tomato concentrate and stir briefly, then pour in the peels

10

While everything is mixed, gently cut them in half or chop them into several pieces

11

Add water, mix everything well and cook for an hour to reduce the liquid

12

Towards the end of cooking, taste the Bolognese again and season it with salt and pepper if necessary

13

About half an hour after adding the water, heat the spaghetti water in a separate bowl on the stove

14

When it boils, add salt and cook the spaghetti according to the instructions on the package

Enjoy!