The Bolognese sauce is from Bologna, Italy. Although she is now often eaten as a sauce on spaghetti, it was originally used previously for garnishing lasagne, tagliatelle or polenta.
The recipe can vary: different kinds of meat (I prefer the minced pork and veal), adding milk or cream, etc...
The sauce is super easy to make and you can suddenly produce a large amount and freeze in portions.
- 250 g minced meat
- 800 g peeled tomatoes
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 0.5 tbps basil oregano and rosemary
- 0.5 tbsp oregano
- 0.5 tbsp rosemary
- Cayenne pepper optional
- 1 tsp sodium bicarbonate or vinegar or sugar
- 2 tbsp olive oil
- salt & pepper
- grated Parmesan or Gruyere cheese
heat the olive oil in a pan
add the minced meat
when the meat has browned, add the onion
simmer for a few minutes with the lid closed
add the peeled tomatoes
season with salt, pepper and Cayenne pepper
add basil, oregano and rosemary
add 2 beef stock cubes
add 1 tsp sodium bicarbonate, a dash of vinegar or a lump of sugar to lower the acidity of the tomatoes
simmer 1 h
regularly check whether there is enough cooking liquid and, if necessary, add water
if, at the end of the cooking time the Bolognese sauce is too runny, cook a few minutes without the lid
Serve with grated Parmesan or Gruyere cheese.