Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for making the sauce. It is better to take mixed minced meat - beef with pork, with it the sauce will turn out to be moderately fatty, but not too dry. Wine in the sauce can be taken both white and red. Pay attention to its quality, the alcohol will fade, but the taste will remain. I always take mashed tomato pulp for bolognese. You can replace it with diluted tomato paste, tomato sauce or fresh tomatoes.
Step 2:
Cut the peeled onion into small cubes.
Step 3:
Wash the celery stalk and cut it into cubes as well as onions. It is better if the vegetables are cut in the same way, so they will cook at the same time and will look neater in the sauce.
Step 4:
Rinse the carrots well under running water, then peel. Cut the carrots into cubes.
Step 5:
Preheat the pan over medium heat. To prepare the sauce, dishes with a thick bottom are better suited, it keeps the heat better when stewing, and the products turn out languid. Pour olive oil on it. Lay out the vegetables. Fry the vegetables for a few minutes until softened.
Step 6:
Put minced meat to the vegetables. Mash it well with a spoon, breaking large pieces.
Step 7:
Fry the minced meat for about 10 minutes, stirring constantly so that it completely changes color. When this happens, pour in the wine. Stir. Let the wine evaporate, it will happen quickly, a few minutes will be enough. The alcohol will evaporate, and the taste of the wine will remain and give the sauce a piquant note.
Step 8:
Add the mashed tomatoes, stir. Put dry herbs, salt and pepper. Pour in the water. Mix the sauce well. Cover the pan with a lid, reduce the heat to a minimum. Simmer the sauce for an hour, stirring occasionally and checking the density. If necessary, add more water.
Step 9:
Serve the finished sauce immediately with pasta or use it as a lasagna filling.
I have been cooking bolognese sauce for a long time and often. This time I added celery and wine for the first time. And we liked this option much more! The sauce sparkled with new colors!
There are many varieties of this recipe, someone cooks it without carrots, someone without wine, some even add cream. In one thing, all the recipes are similar - the sauce should be stewed for a long time, at least an hour, there are recipes where it is stewed all 4. The minced meat then turns out to be very soft and tender, almost homogeneous. Don't ignore this moment!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Celery stalk - 12 kcal/100g
- Italian herbs blend - 259 kcal/100g
