Sauce Bolognese

Sauce Bolognese - Wundermix GmbH

My Bolognese sauce totally amazed my Italian friends who live in the homeland of the “Bolo” (near Bologna, the unofficial capital of Bolognese sauce) - so there is no higher praise for me

  • 1 large onion
  • 1 Chinese garlic
  • 3 tbsp olive oil
  • 500g mixed minced meat (pork/beef or lamb/beef)
  • 1 large can of peeled San Marzano tomatoes or cherry tomatoes (also canned)
  • 6 tbsp triple concentrated tomato paste
  • 2 carrots
  • 4 tbsp sugar
  • 1 tbsp rock salt
  • 1 teaspoon ground black pepper
  • 1-2 dried pepperoncini (if you like it spicy)
  • 2 tbsp dried oregano
  • 1 teaspoon dried rosemary
  • 100ml water
  • 60ml dry red wine


Preparation:
Cut the onion and garlic into small cubes, set half of the garlic aside.
Heat the oil in a large iron pan and fry the onion and half of the garlic over medium heat.
Turn up the temperature and fry the minced meat aggressively so that little of the juice can escape. The meat must be well browned so that you get nice roasted aromas.
Now add the San Marzano tomatoes and tomato paste and stir in thoroughly.
Add the second half of the garlic as well as the spices (salt, pepper, rosemary and sugar) and the carrots cut into very small cubes.
Add the wine (if cooking for children, leave it out).
Rub the oregano between your hands and stir in.
Let the sauce simmer over low heat for at least 30 minutes. Every now and then top up with a little water and let it evaporate again.
Season again with salt and sugar (don't be afraid of the sugar, the tomatoes can tolerate it well because it supports their taste excellently).

Serve with grated Parmigiano Reggiano and ciabatta.

Dodos-gr-ne-K-che

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