Authentic Bolognese Sauce
I use caramelized onions in curries and stews of course, but I also add it to grilled eggplant. It becomes a really nice 'hidden flavor'. I didn't upload this recipe since it seems like a lot of work, but I uploaded it this time for a friend who watches me making this all the time.
All the steps are really easy, but please be sure to simmer the sauce long enough. It will taste totally different, compared to just cooking it briefly. Recipe by *ai*
Authentic Bolognese Sauce
I use caramelized onions in curries and stews of course, but I also add it to grilled eggplant. It becomes a really nice 'hidden flavor'. I didn't upload this recipe since it seems like a lot of work, but I uploaded it this time for a friend who watches me making this all the time.
All the steps are really easy, but please be sure to simmer the sauce long enough. It will taste totally different, compared to just cooking it briefly. Recipe by *ai*
Cooking Instructions
- 1
Make caramelized onions using 2 onions.
https://cookpad.wasmer.app/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions
- 2
Make the grilled eggplant, using eitheror, and peel the eggplant. Cut up the flesh as small as possible and put into a bowl.
https://cookpad.wasmer.app/us/recipes/146099-basic-grilled-eggplant-kyoto-obanzai-style
- 3
Put the A. ingredients in a cold pan, and start cooking the garlic in oil over low heat.
- 4
When the pan has a nice garlic fragrance and the garlic is lightly colored, add the celery and carrots. Add the C. ingredients and sauté while shaking the pan.
- 5
Sauté the vegetables for about 5 minutes while stirring constantly, to draw out the sweetness of the vegetables. This is very important.
- 6
Add the ground meat to the pan. Set the heat to medium.
- 7
Add a generous amount of the nutmeg from the C. ingredient list, and sauté the ground meat until it is completely crumbly.
- 8
Add the red wine. Turn up the heat a bit and simmer well until it's almost all evaporated.
- 9
Add the B. ingredients to the pan, along with the caramelized onions and grilled eggplant you made in Steps 1 and 2. Add any liquid that came out of those vegetables too.
- 10
When the sauce comes to a boil, transfer the pan to the burner with the weakest heat. Set it to the lowest level possible (level 1) and simmer the sauce for 1 1/2 to 2 hours.
- 11
Crush the tomatoes and eggplants occasionally with a wooden spatula, and simmer the sauce well.
- 12
I leave the sauce alone for the first hour. After that I stir it up every 15 minutes or so. Be careful not to let it burn.
- 13
Simmer until it's reduced to half its original volume. The volume is important rather than how long I say to cook it. The cooking time will vary depend on how high the cooking heat is and how well the pan you use transmits heat.
- 14
The sauce should be simmered long enough that it becomes quite thick - it should drop with a plop when you scoop some up with a wooden spatula. The sauce will become very richly flavored.
- 15
Add the C. ingredients or other dried herbs of your choice to the sauce, and it's done.
- 16
You can eat it right away, but let it rest overnight if possible. It will taste even richer and more delicious the next day.
- 17
To cook the pasta the regular way: Put 3 liters of water in a large pot and bring to a boil. When it has almost reached a boil, add 2 tablespoons of salt (1% salt).
- 18
The amount of salt you add to the pasta water is important since it decides the flavor of the finished dish, so please measure it out properly.
- 19
Put the pasta in the hot water, and cook it for 30 seconds to a minute less than indicated on the package. Cook the pasta over low heat.
- 20
Put the cooked and drained pasta in the frying pan with the sauce. (For every 100 g of pasta, use 200 ml of sauce.)
- 21
Just before the pasta is cooked, add about 30 to 40 ml of the pasta water to the sauce. (Keep the heat under the sauce very low so that it doesn't reduce.)
- 22
I added some grilled eggplant to the sauce here. When you are adding things to the sauce, put them in at this stage. (Personally I prefer a simple pasta with the sauce only.)
- 23
Add the cooked and drained pasta in Step 21 or Step 22, and raise the heat under the frying pan to low-medium. Mix to coat the pasta with the sauce.
- 24
Transfer the pasta to a serving plate and enjoy. Grate on some Parmesan cheese to taste.
- 25
The caramelized onions and grilled eggplant add depth to the sauce. You can barely tell that there are eggplants in the sauce.
- 26
You may think that there's a lot of work involved in prepping the ingredients for this sauce, but there actually isn't. You can make a large batch and freeze it.
- 27
The sauce can be used in many ways, not just with pasta. With just a little effort you can make a delicious Bolognese. Please give it a try...
- 28
Addendum about the grilled eggplant: Soak the eggplant in water to remove any bitterness. Put some garlic oil on a grill pan, and put on the eggplant. Season with salt and pepper.
- 29
When the eggplant has grill marks, brush the surface with more garlic oil and turn over. Salt and pepper the other side and continue grilling.
- 30
Is a tomato-curry flavored Bolognese sauce. Please take a look at that too.
https://cookpad.wasmer.app/us/recipes/155420-tomato-curry-style-bolognese-sauce
- 31
There's a carrot hater in our family so I didn't add any this time, but I do when I serve this to guests. The carrot is a must really.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Bolognese Sauce Bolognese Sauce
The sauce Alla Bolognese comes from the Emilia Romagna region, capital of Bologna in northeastern Italy. The original basis of the recipe is meat, vegetables and tomatoes. Another detail in the preparation of this sauce is the cooking on a very low heat, for a long time.It is a delicious exquisite sauce to accompany lasagna, fettuccine or tagliatelle pasta.
-
-
Bolognese Sauce Bolognese Sauce
The key ingredients to this bolognese are the worcester sauce, fennel seeds, anchovy paste, and orange/lemon peel. Don't skip out on these!!
Scottisto -
Bolognese Sauce Bolognese Sauce
An Italian style with my added little twists bolognese..buon appetito manx mummy -
Traditional Bolognese Spaghetti Sauce Traditional Bolognese Spaghetti Sauce
I had the best Spaghetti Bolognese of my life in Murano, Italy. This recipe from 'FoodNouveau' is the closest thing to pasta perfection that can be had on this continent.
-
Slow Cooker Bolognese Sauce Slow Cooker Bolognese Sauce
Bolognese is another sauce that reminds me of my childhood. At least once a month, my mom would make it for us. To me, it was a delicious delight, but to her it was a money saver. Sauce, meat, herbs, & spices. Simple, but oh so good.I order it a lot, when I go out. But as with a lot of stuff, I wanted to make it myself. Combining different recipes found online, I came up with this recipe, along with my wife. This is the recipe that we agreed upon.We hope that you like it as much as we do. #mycookbookEnjoy!
-
My family's Bolognese Sauce My family's Bolognese Sauce
I wanted to have delicious Bolognese sauce, so I made it myself and it was the best!From then on, I've been making meat sauce myself.☆Adjusting the sugar to your own taste!!☆Good for gratin or doria (rice gratin) as well!!☆Sprinkle lots of Parmesan cheese to make it softer and creamier or adding cream is also good!! Recipe by non mama
-
Classic Spaghetti Bolognese Sauce Classic Spaghetti Bolognese Sauce
Here's my version of classic spaghetti Bolognese sauce!It's easy using a food processor for the ◎ ingredients.Adjust the cooking time in Step 3 to your preferred thickness (somewhere between 20-30 minutes). Recipe by bvivid -
Tomato Curry Style Bolognese Sauce Tomato Curry Style Bolognese Sauce
I had some of"Our Café Style Tomato Curry" left over and mixed it with pasta, and it was delicious.The sauce is even better if you make it the day before.Try adding some eggplant or mushrooms delicious!You can leave out the chili powder, and just add Tabasco when you eat the pasta. Recipe by *ai* -
My Family's Bolognese-style Meat Sauce My Family's Bolognese-style Meat Sauce
I was inspired by a large amount of tomatoes when I came up with this recipe.Recently, I've been using cut canned tomatos.Leftovers can be frozen! Remember to reheat them well when defrosting.The bell peppers taste better when a little sugar is added.You can just the pour the sauce over cooked pasta too.I personally like cooking the pasta with about 1/3 of the meat sauce before serving. (Step 10) Recipe by Hamumaki -
Slow-Cooked Bolognese Sauce Slow-Cooked Bolognese Sauce
Chef Kenji López-Alt likes to research and experiment. This is his recipe and makes a wonderful, complex bolognese sauce.
-
Elk Bolognese Sauce Elk Bolognese Sauce
My husband and I have started shopping at a new Butcher chain called Wildfork, which features exotic and classic meats, as well as prepared meals. But everythings frozen! The meat quality is excellent, and you can tell their staff generally are foodies, who share good tips and recipes. This is a variation from Essentials of Classic Italian Cooking, by Marcella Hazan.
More Recipes
- Homemade Fried Firm Tofu
- Sweet Potato Wedges With Spicy Cinnamon Dip
- Temari Sushi (Bite-sized Sushi Balls)
- Fluffy Green Tea Chiffon Cake
- Spinach and Artichoke Dip
- Easy Bento with Minions
- Bacon, Scallop, And Pineapple Bites
- Tortilla-Style Okara Oyaki (Flat Cakes)
- Vongole Bianco with Oysters and Olive Oil
- Western-Style Firm Tofu and Tuna Ganmodoki -- Fried Tofu Fritters
Comments