3 ways to cook a real Bolognese sauce

Traditionally served with tagliatelle bolognese. You can also use the sauce to cook lasagna.

1. Classic bolognese sauce

Classic bolognese sauce recipe was registeredRagù Classico Bolognese Italian cuisine Academy (Accademia Italiana della Cucina).

Ingredients

• 150 g pancetta;
• 3 tablespoons olive oil;
• 50 g butter;
• 50 g carrots;
• 50 g of celery stalk;
• 50 g of onions;
• 300 g of minced beef;
• 100 ml of red wine;
• 300 g of trade winds;
• meat broth - as necessary;
• 200 ml of milk;
• salt - to taste;
• ground black pepper - to taste;

preparation

In a skillet or frying pan, melt the chopped pancetta. Add both types of oil and fry until soft, finely chopped carrots, celery and onions.

Combine pancetta and vegetables to meat and Brown the it. Pour in the wine, stir and wait until it has evaporated.

Some chefs use a mixture of beef and pork mince in equal proportions.

Add trade wind and cook the sauce with the lid on low heat for 2 hours while stirring periodically. If necessary, pour the broth, the meat does not stick.

At the end of cooking, add the milk and season sauce with salt and pepper.

2. Bolognese sauce from Simili sisters

Twin sisters Margaret and Valeria Simili a native of Bologna - known chef, food writer and the owner of the cooking school. As part of their sauce has a chicken liver. And she is quite intricate technology of preparation.

Ingredients

• 1 chicken liver;
• 50 g pancetta or proshutto;
• 500 g of tomato;
• 400 ml of broth;
• 25 g butter;
• 2 tablespoons olive oil;
• 2 tbsp chopped onions;
• 2 tbsp chopped celery;
• 2 tbsp chopped carrots;
• 500 g of minced beef;
• 100 ml of white wine;
• 400 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• pinch of ground nutmeg.

preparation

Clean chicken livers from the films and veins and finely chop. Just chop the pancetta or prosciutto.

Clean the tomatoes from the skins and pyuriruyte. In a saucepan Put the tomato puree, add the broth and place on low heat.

In a large skillet, heat the both types of oil. Lightly fry the onions, then mix it with celery and carrots, add a minute. Fry the vegetables until soft, add a pancetta or prosciutto and cook for another minute.

Push the ingredients to the edges of the pan and place in the center of the chicken livers. Cook it, stirring until it is completely not change color. Then connect it with zazharki.

Add the beef in three sets. Release the center of the pan and place to one-third of meat. Cook over high heat until it changes color. Likewise proceed as with the rest of the meat.

Small portions pour wine into the pan and wait until it has evaporated. Then enter the parts of the hot milk. Season sauce with salt, pepper and nutmeg.

Transfer the bolognese in a container smaller, so that the liquid is not evaporated too quickly. Add the hot broth with tomato puree and stir, cook the sauce at low heat for about 2 hours.

3. Bolognese sauce by Jamie Oliver

The famous British chef prepares the sauce in an unusual way - tormented in the oven. In addition, it uses the sun-dried tomatoes and bacon.

Ingredients

• 2 garlic cloves;
• 1 onion bulb;
• 2 sprigs fresh rosemary;
• 6 strips of bacon;
• 1 tablespoon olive oil;
• 500 g of minced beef;
• 200 mL of red wine;
• 280 g dried tomatoes;
• 800g canned tomatoes in their own juice.

preparation

Finely chop the garlic, onion, rosemary and bacon. In a deep frying pan or saucepan, heat the oil over medium heat and place prepared ingredients. Cook, stirring about 5 minutes.

Add ground beef and cook, stirring, for 2-3 minutes. Pour in the wine and wait until the liquid starts to bubble.

Meanwhile, drain the liquid from the dried tomatoes and grind them into a paste blender. Add them to the pan along with canned tomatoes. Recent mash paddle.

Cover the pan with a lid and put in a preheated 180 ° C oven for 1 hr. In the middle of cooking stir the sauce. If it seems to you dryish, pour a little water.