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The original bolognese recipe from Bologna, Italy
You might think youv'e tasted the real deal
Most people believe they have tasted real bolognese sauce but the vast majority have not even come close. Ingridients like garlic and beef stock or basil, thyme and oregano are all just adds that are all good as spices but ruins the dish for those who like the original taste experience which actually is more based around chemistry than just adding flavour upon flavour. That is why i would like to issue a warning: the first time you try this recipe, try not to change the recipe to much as small changes can create huge taste differences here. Measure with precision and you will end up with a perfect and original bolognese sauce. Good luck to you.
- 500 grams minced beef, almost any quality will do as long as it's fresh
- 100 grams pancetta, minced
- 100 grams carrot, minced finely, almost into a puré
- 100 grams celery, minced finely, almost into a puré
- 100 grams onions, chopped finely
- 40 grams tomato puré
- 500 ml tomato passata, same taste as crushed tomatoes, better consistency
- 100 ml white wine, you can use red wine for the color but white the original ingridient
- 150 ml milk 1.5%-3% fat, Do not use a light product here as it will ruin the creaminess
- 1 tablespoon olive oil
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
How to do it
- In a big pot fry the meat on low heat along with the pancetta in the olive oil and the salt until it really gets some coloring and until all the fat is rendered. You want most of the meat to be crispy like bacon, then you get the most flavour out of it. This takes a few minutes so you can actually prepare the rest of the ingriedients while this is cooking, just keep an eye on it and stir every now and then so that all the meat becomes seared.
- Now you add the finely chopped onions and keep the same low heat in the pot until the onions get a bit of color and become soft.
- Push aside the meat and fry the tomato purée a couple of seconds on it's own, this will add lots of flavour. Then add celery, carrot and your tomatoes. Cook these for 5 minutes and then add your wine. Reduce the wine until the sauce thickens. Now add black pepper and let the sauce boil under a lid on low heat for 20 min-2 hours. The flavour will intensify and the consistency will be better if you cook it for the full duration but it's definately eatible after only 20 minutes.
- Serve the finished bolognese with some quality dried tagliatelle, the fresh ones just isnt fresh enough unless you make it yourself. Also if you buy high quality tagliatelle the sauce will stick to the pasta better and the taste of the dish will be greater. If you like you can also sprinkle a bit of parmesan cheese on there. Make sure this is also high quality or else you might as well leave it out!