Bolognese Sauce - Probably the Best Outside of Italy
I know there are millions of recipes for spaghetti bolognese around, but I just had to post mine because I'm sooo proud of it. I tried to get it taste just like in this little restaurant in Siena (Italy) which I visited a few years ago. I recently made the sauce for a pot-luck dinner where 2 Italians in fact said it tasted just like home!!! (Beam..) so it can't be too far off the real thing. I hope you enjoy it!!
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INGREDIENTS
Nutrition- 1brown onion
- 1
- 1 -2stalk celery
- 500
- 1 1⁄2cups beef stock, about 3 cubes (good quality!)
- 1cup red wine
- 1(400 g) can chopped peeled roma tomatoes
- 1(400 g) can tomato passata or (400 g) can tomato puree
- 1tablespoon sugar
- 1⁄4bunch parsley
- salt and pepper
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DIRECTIONS
- - Chop the garlic, onion, carrot, celery rather fine.
- - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
- - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
- - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons).
- - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!).
- - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
- - Serve with spaghetti and freshly shaved Parmesan. ENJOY!
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