Basic Meat (Bolognese) Sauce
I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.
If you prefer a rich flavor, use a lot of olive oil for cooking.
The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe
Basic Meat (Bolognese) Sauce
I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.
If you prefer a rich flavor, use a lot of olive oil for cooking.
The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe
Cooking Instructions
- 1
Mince all of the ● vegetables and set aside. Heat the olive oil and garlic in a pot, and cook over low heat until the garlic becomes aromatic.
- 2
Add the onion, celery, and carrots, in that order. Cook slowly over low heat until onion becomes translucent.
- 3
Add the meat. Once the meat browns, add the red wine. Increase to high heat to cook off the alcohol.
- 4
Add the tomato paste and canned tomatoes (while crushing by hand). Fill the empty can to 2/3 full with water, and add while rinsing out the contents.
- 5
Add the soup stock and your choice of herbs, and simmer for 20-30 minutes. Be sure to mix to prevent burning.
- 6
For the final step, add the Japanese-style Worcestershire sauce, season with with salt and pepper to taste, and it's complete. Enjoy this over pasta or rice gratin.
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