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רוטב בולונז

Bolognese sauce

Bolognese sauce

By August 24, 2011

Bolognese sauce or "ragu" is one of the Italian flag foods. Although it is known that every region in Italy has its own version of pasta sauce - (in our case this is a city of Bologna, the birthplace of Bologna). This is essentially tomato-based sauce with ground meat (usually lamb) and red wine that is placed in a pot for a few hours on very low heat and left to cook - leave it overnight in the fridge.

The sauce I suggest that you, is slightly different to the original. It does not require 8 hours of cooking and wine (although whoever wants to - feel free to add) – Although slightly different, no less delicious. In addition, this recipe I use a can of soup. This is because (and here comes the scoop) in Italy there is not always fresh tomatoes, only a few times a year when the markets have fresh tomatoes, do they use them for the sauce. Otherwise they also used canned tomatoes. For those of you, who are lucky enough to have a few fresh tomatoes lying around, please feel free to use them!

  • Prep Time : 30 minutes
  • Cook Time : 60 minutes

Ingredients

Instructions

  • Cut the carrots, chopped small (less than half a cm cube)
  • Chop up the onion
  • In a large pot (preferably cast iron with a thick bottom). Heat the olive oil.
  • When the oil is boiling put the carrots and fry it until it is soft and the color becomes darker.
  • Add the onion and fry until it becomes clear.
  • Place the meat in as well and let it fry for 20 seconds without stirring.
  • Then fry the meat whilst constantly stirring, until it changes color.
  • At this point anyone interested in adding the wine (not water!) And mix very well - while scraping bottom of pan sediment.
  • Add the tomatoes, spices and sugar and bring to a boil.
  • Add the tomato paste and water (those who added wine, do not add water). Bring to a boil.
  • Transfer to a low heat (broth should be slightly bubbling) and cook for 50 minutes, uncovered. Don’t forget to mix every few minutes!
  • After 20 minutes of cooking to taste and make any spice corrections if needed.
  • At the end of the 50 minutes, it should be a thick stew, if it is still liquidy, you may continue to cook it on a low flame for another 10-15 minutes.
  • Serve with Spaghetti – I recommend serving it with pappardelle or penne.
  • Bon Appetit!
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