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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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The secret and main ingredient of a good and traditional bolognese sauce is time. It should cook on low heat for one to two hours or longer to achieve the optimal taste. The time factor renders it useless for after work cooking, though, as the wife and I do not want to eat at 10pm.
The following preparation substitues the taste of a genuine bolognese to the best possible, but takes significantly shorter time. The preparation time for this was about 70 minutes from the first pic to first plate served.
Ingredients are:
1/2lb minced meat (half beef, half pork),
1/2lb pasta of choice (Spaghetti for us),
two small cans of tomatoes,
one medium sized onion,
one large garlic clove,
one stock cube,
one carrot,
one piece (1/8lb) celery root, can be substituted with the same amount of sliced celery stalks,
a cup of dry red wine,
a handful of parsley,
salt, pepper, oregano and triple concentrated tomato puree,
some grated Parmesan, Grana Padano or other aromatic Italian cheese of choice.
(The leek pictured was not used for this dish)
Peel, grate and chop the carrots, celery, onions and garlic:
fry the mincemeat in a bit of olive oil until it starts taking a bit of colour, then add all ingredients:
let it braise at low heat with the lid on for 30 minutes, then remove the lid and let it cook until the desired consistency. Add the chopped parsley 5 minutes before serving. Serve directly from the pot and top off with some cheese:
Enjoy!