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01.01.2003 -sauce - tomate Traditional Bolognaise sauce« A classic among classics, Bolognaise sauce is the most commonly used sauces to accompany pasta. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna. »  Send to a friend  Print  Send your commentIngredients
Serves 4 to 6:
- 7 oz (200 g) of ground beef filet
- 5 oz (150 g) of ground pork
- 3.5 oz (100 g) of ground poultry livers
- 10 oz (300 g) of tomato coulis
- 1 chopped carrot
- ½ minced onion
- 1 branch of chopped celery
- 2 tbsp (30 g) of unsalted butter
- Salt
- Ground black pepper
Preparation
- Melt unsalted butter in a large frying pan.
- Next, add chopped vegetables, browning them slightly for a few minutes while constantly stirring the contents of the frying pan.
- Add finely chopped meats, brown with vegetables for 10 minutes over medium heat. Mix well and stir during cooking.
- Next add tomato coulis, salt and pepper.
- Mix all ingredients well, simmer over low heat for 15 to 20 minutes, stirring sauce from time to time.
Presentation:
- Pour several tablespoons of hot Bolognaise sauce over pasta and serve.
SuggestionBolognaise sauce can accompany all types of pasta, including fresh pasta or lasagnas. I also suggest using it to accompany green tagilatelli (made with spinach) for example, adding a white sauce base or a little liquid cream to the sauce, at the end of cooking. Also sprinkle your dishes with grated pecorino or parmesan to add more flavor to your preparations.
I have to admit that I have to have spaghetti Bolognaise at least once a week... sometimes slightly modified with a little red wine, paprika, basil, oregano and all that comes within my reach.
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