Easiest Way to Cook Yummy Bolognese Sauce

Without fail recipe ultimate Bolognese Sauce easy, tasty, practical.

Good Evening every body, at this time you get present recipe Bolognese Sauce with 12 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Bolognese Sauce.

Ingredients all Bolognese Sauce

1. Needed 2 tbsps : olive oil.

2. Needed 6 tbsps : unsalted butter.

3. Needed 1 cup : onion, small dice.

4. Needed 1 1/3 cups : carrot, small dice.

5. Needed 1/2 lb. : ground beef chuck (80% lean – no leaner).

6. Prepare 1/2 lb. : ground pork.

7. Needed 1/2 lb. : ground veal.

8. Needed : salt.

9. Prepare : peoper.

10. Needed 2 cups : whole milk.

11. Needed 2 cups : red wine.

12. Needed 3-5 cups : canned Italian plum tomatoes with juices, diced.

If all ingredients Bolognese Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Bolognese Sauce

1. Place the oil, butter, and onion in a large pot (don’t use cast-iron) over medium heat..

2. Sauté the onion until it is translucent, then add the carrot. Stir for 2 minutes..

3. Add the ground meat, a large pinch of salt, and some freshly ground pepper..

4. Brown the meat and break any clumps into small pieces..

5. Pour the milk into the pot and simmer, stirring often, until the liquid has cooked away completely (about 45 minutes)..

6. Add the wine and let it simmer, stirring occasionally, until it has evaporated (about 30 minutes).

7. Add the tomatoes, stirring well to mix everything together. When the sauce starts to boil, reduce the heat to a simmer..

8. Let the sauce cook uncovered for 3 hours (or more), giving it a stir every now and again. If all of the liquid boils off before the cooking time is done, stir in 1/2 cup of water and continue to simmer. Repeat as necessary. By the end, there should be no liquid left. Season with salt to taste. Makes 4 cups of sauce. Can be refrigerated in an airtight container for 3 days or frozen..

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