Bolognese sauce
Bolognese sauce
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Bolognese sauce
Υλικά
- 1.5 kg ground beef (chuck or shoulder)
- 250 g a la Grecque Tomato Sauce
- 1 yellow onion, grated
- 1 garlic clove, finely chopped
- 1 carrot, grated
- 2 celery stalks, finely chopped
- 2 bay leaves
- 1 pinch ground nutmeg
- 80 ml red wine
- 100 ml olive oil
- Salt & pepper
Εκτέλεση
Heat the olive oil in a large pot and add the ground beef. Brown it thoroughly over high heat, stirring and breaking it up continuously to prevent any large clumps from forming and to achieve a deep, even color.
Add the onion and garlic and continue sautéing. Add the carrot and celery and stir well.
Continue sautéing patiently until the moisture released by the vegetables has evaporated and the ingredients are properly browned.
Add the bay leaves and nutmeg and continue stirring.
Once the moisture has evaporated, deglaze with the red wine and continue cooking until the alcohol has evaporated.
Season with salt and pepper and add the a la Grecque Tomato Sauce. Pour in enough cold water to just cover the ground beef and bring the sauce to a vigorous boil.
Cover the surface of the sauce with a sheet of damp parchment paper, place the lid on the pot, and transfer to a preheated oven at 180°C for approximately 1 hour.
When the sauce has thickened and developed a rich, silky consistency and the beef is tender and aromatic, remove it from the oven.
Properly browning the ground beef and patiently sautéing the ingredients are the keys to a rich, full-flavored sauce. Allow the moisture to evaporate thoroughly at each stage so the ingredients brown rather than boil.
Bolognese Sauce is an extremely versatile base in the kitchen. It is ideal for pasta, rice dishes, fillings, lasagna, and many other preparations.
