Real Bolognese sauce

[Real Bolognese sauce]

Somehow it all came together! I read the recipe and it turned out that I have absolutely everything. So I did. As always, there is more writing than action! True, you will have to visit the kitchen often during cooking - it will not cook itself. I solved this problem in the following way - at the same time I ripped out the kitchen, so as not to waste time in vain. You can, of course, not bother, but sometimes you want to eat something authentic.
Recipe with cooking. Source-GF. Did EXACTLY according to the recipe, stewed for a little longer than 2 hours. It turned out awesomely delicious!

Real Bolognese sauce

For 4-6 servings:
2 cloves of garlic
1 tablespoon olive oil
25 g butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
85g chopped pancetta (smoked ham)
250 g minced beef
250 g minced pork
300 ml milk
300 ml dry white or red wine
2 tablespoons tomato paste
2x400 g of canned tomatoes in their own juice, without spices, whole
2 tsp herbal mixture
350 g tagliatelle noodles, fresh or dry (I didn't have that - let's go spaghetti)
grated parmesan

1. Crush the garlic in a garlic press or cut with a knife. Pour olive oil into a large deep saucepan, add butter, then put the pan on the fire, stir with a wooden spoon for 1-2 minutes, until the oil melts. Add chopped vegetables, garlic and pancetta and sauté for 8-10 minutes, stirring occasionally, until vegetables are soft but not brown.

2. Add both minced meat. Stir and knead them with a spoon so that there are no lumps. This is very important as the sauce should not come out lumpy. Stir and crush with a spoon for 5 minutes, until the minced meat is browned.

3. Pour in milk and stir, then slightly increase the heat and let the minced meat simmer, stirring occasionally, for 10-15 minutes, until all the milk is absorbed into the meat. Don't worry if lightly curled milk pieces appear - they will disappear later. Pour in wine and repeat the process as with milk.

4. Add tomato paste and tomatoes. Fill both tomato cans with water and pour them into a saucepan too. Pour in herbs and 1/2 tsp of salt, add black pepper. Increase the heat and bring to a boil, stirring and kneading the tomatoes with a spoon. (I preliminarily skipped the tomatoes through the blender. Right now! I'll crush them with a spoon, how!)

5. Place the pot on the smallest burner and turn on the smallest heat. Cover, leaving a small hole to allow steam to escape. Cook the sauce for 2 hours by lifting the lid and stirring the sauce every 20 minutes. At the end, the sauce should be thick and shiny. Season the way you want.

6. Turn off the heat, close the pot tightly and let the sauce "rest" while you cook the pasta. Pour most of the sauce over the pasta and stir with two large spoons, adding a spoonful or two of water from the saucepan where the pasta was boiled, if dry. Serve immediately with the remaining sauce on top. Serve the grated cheese on a separate plate on the table.

Bolognese sauce is great for preparing in advance. Pour it into a bowl, let it cool, then cover with plastic wrap and keep in the refrigerator - it can be stored well for up to 3 days. Or it can be frozen in a freezer-safe container for up to 3 months.

[Sternushka]

Sternushka, please tell me when you make the sauce "Bolognese"you need to add pickled tomatoes (2 cans of 400). Where is the marinade? Also in the sauce? I was confused by what is written in the products "entirely". While the marinade is in the mug.

We are doing now. Not read to the end. The fact that we had to extinguish for 2 hours was a BO-O-O-O-O-LARGE surprise for us.

We decided, so be it. We'll have dinner at 9 (to the great horror of healthy lifestyle people).

I think that delicious food cannot cause sinister nightmares.

Isn't it true?

[tatulya]

tatulya , tomatoes are NOT MARINATED !!!! Just tomatoes in their own juice without anything !!! Juice there, in the sauce.
I chopped the tomatoes into cubes. I'll start crushing them with a spoon, of course!
And it will never be bad from such goodies. We also eat forever late.

, this is a catastrophe. I bought pickled ones. What will happen now?

I can't even imagine.
Have you already thrown it?

Yes. But not 2, but 1 can and without marinade. I think it will be sharper. I won't even tell my mom so as not to upset

Right. Add more fresh tomatoes if available. Just grate with a coarse grater. The skin will remain in your hand.
And don't worry! The vinegar will evaporate during the stewing, and you can add a little sugar to taste.

OK. Thank you. I felt much calmer. As my grandmother used to say, "So that such and such products do not turn out tasty? You do not have enough talent" (and this despite the fact that I am just so talented!)

........................ ........................ .

Have tried the Bolognese sauce. It turned out to be spicy. The taste is rich. And in combination with cheese ... Thank you so much (I would have found a suitable smiley, would have bowed and a hat with a feather, as d'Artagnan would have waved at the same time)

[Dear ones!]

Dear ones! With pickled tomatoes, the Bolognese sauce is SO VERY tasty too! (True, it can no longer be called "Real." Well, it doesn't matter!) If the digestive tract allows, do it, you won't regret it.
Pickled tomatoes (without skin) - 1 can (but no marinade). And I also added, on the advice of Stern, 1 fresh tomato (in a coarse grater).

Great recipe. Only I feel mine will not give him so much time to prepare!