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Bolognaise Sauce

Genuine ragù alla bolognese is a slowly cooked meat based sauce and its preparation involves several techniques including sweating sautéing and braising.
Bolognaise sauce. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. To season and serve. Then in a medium to large pot add the olive oil and the chopped vegetables cook the mixture covered on low heat until the onion is transparent.
Bolognese sauce is known in italy as ragù alla bolognese or simply ragù. Red wine6 cherry tomatoes sliced in half. In large saucepan brown beef and pork.
Dice the onion the carrot and the celery slice the pork and chop the garlic. Small pack basil leaves picked finely chopped and the rest left whole for garnish. For the bolognese sauce.
Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Heat the oil in another large pan and cook the.
Raise heat to medium high and pour white wine into ground beef mixture. 1 tsp dried oregano. Bring a large pot of lightly salted water to a boil.
Sauté for 10 minutes. Add the mince alliums and garlic. Stir in bacon mixture mushrooms carrots celery tomatoes tomato sauce wine stock basil oregano salt and pepper to saucepan.
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