The Bolognese sauce is an absolute classic from Italy, whether as spaghetti sauce or for the preparation of lasagna, this is how Italian flair comes into your own four walls. But how do you prepare the original? I’ll show you how you can easily make Italian Bolognese yourself and what the secret of the original recipe is.
Tips for the pasta for the Bolognese sauce
This recipe is designed for 500 grams of pasta. In our latitudes, the original Bolognese is eaten with spaghetti. However, this type of pasta is actually less suitable for this. Because they are so narrow, the sauce cannot stick to them properly.
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It would be better to use wide ribbon noodles or penne, but of course you can also use the classic spaghetti.
Original Italian Bolognese sauce recipe
This recipe for Italian Bolognese sauce is just amazing. The secret – the Original Bolognese Sauce has to cook for a long time, which makes it incredibly aromatic.
- 2 stalks of celery
- 2 carrots
- 2 onions
- 500 gr minced beef
- 500 ml of milk
- 1 dash of dry white wine
- 125 grams of butter
- 400 gr chopped tomatoes
- 2 cloves of garlic
- 100-200 ml of pureed tomatoes
- 1 Brühwürfel broth
- olive oil
- Onions, celery and carrots cut into small cubes. Melt the butter in a small pan and add a little olive oil. Now add the finely chopped cubes and let cook for 30 minutes in the fat. Make sure that the fat does not get too hot and the butter does not burn. Medium setting on the stove is absolutely sufficient, the less the better.
- While our so-called Sofritto is cooking, we take a large pan and let it get hot on the stove.
- Now we enter the ground beef in without adding fat and fry it sharply. When it is crumbly, add a little salt and then deglaze with a dash of white wine.
- Then we add the 500 ml milk, stir everything well and let it boil again.
- Now add the canned tomatoes and the sofritto (if you like them less fat, then put the vegetables in a sieve and drain the fat, although the entire vegetable flavor is in the fat and should therefore be added to the sauce) to the minced meat and stir well.
Cut the garlic into fine slices and add to the Bolognese sauce.
Now even a stock cube and cook the sauce with coarse salt and pepper to taste.
Patience is now required, because the original Bolognese sauce should simmer as long as possible, at least 3 hours, but ideally 5 hours. While it is simmering, always make sure that there is enough liquid left. As soon as it gets less, gradually add a little tomato puree. You can also give in a sip of milk if the sauce gets too thick for you.
Shortly before the end of the cooking time, season again with salt, pepper and oregano
The original recipe takes a little longer to prepare, but it’s worth it. The taste is really unique.
And our original Italian Bolognese sauce is ready. Incidentally, it tastes almost better warmed up than freshly cooked. As with all family recipes, a Bolognese sauce never tastes the same, because every family has its own way of preparation. I am curious how you like this variant.