Time: 20 minutes – 1.5 hour.
The bolognese, pronounce as bo-luh-neiz (UK) or bo-lo-nee-z (Italian), is a meat-based sauce typically cooked with red wine. The bolognese is known to originate from an Italian city called Bologna. It doesn’t take a lot of ingredients to cook a bolognese, making it one of the most common Italian sauces across the globe. This also give rises to many variations and new definitions to bolognese sauce.
An authentic bolognese sauce requires 3 steps of cooking: sweating, sauteing and braising. Sweating means cooking vegetables (e.g. onions) over a weak flame with little oil or butter until all the emitted liquid evaporated. Sauteing usually involve stir-frying finely-chopped ingredients over a relatively low flame. While braising means simmering the sauted ingredients in a pot of liquid, usually over a lower heat.
Bolognese sauce is perhaps one of the most well known Italian sauce in the world. You can used it as a spaghetti or pizza toppings, eat with baguette and cheese, or stuffed them in capsicums! You may check out our recipe for 3-ways bolognese here!
- 500 g minced beef/ pork/ half-&-half
- 1 prick of rosemary
- 1 medium carrot, finely diced
- 1 celery, finely diced
- 1 box button mushrooms, finely diced
- 1 large onion, finely diced
- 30 g butter
- 1 canned tomatoes (Alt: Tomato puree, diced tomatoes)
- 200 ml red wine
- 200 ml chicken broth (Alt: Other broth, water)
[Note: Reduced ingredients by 4 times if you are cooking per serving. The same applies for cooking time]
1. Drizzle 2 tbs of olive oil in the pan over medium flame. Saute the rosemary for around 1 minutes until fragrant.
2. Melt 15 g butter and pour in the meat. Stir the meat and don’t be surprised to see water coming out from the meat. Keep stirring for around 10 minutes until all the water evaporates away. The meat will now change from being simmered into being fried. Sizzling sound could be heard at this stage.
3. Diced the onions, carrots and celery into fine bits. Preferably the same size with the minced meat. You may also used a blender for this. Pour them all into the pot and mix them up. You could remove the leaves part for celery. Stir-fry for 10 minutes.
4. Next, pour in the tomatoes, broth and wine into the pot. You may also add in 2 tbs ketchup. Mix them well. Now turn down to low heat and simmer for an hour. Remember to come back and check occasionally just in case you burnt something!
5. Simmer till you see a thickened sauce as shown below. There you go. Our bolognese is now done! Bolognese can be frozen in small servings. Just re-heat them in microwave ovens when you feel like eating! Click here to see 3 other recipe you can do with these bolognese sauce!
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