3 ways to make real bolognese sauce

1. Classic bolognese sauce

The classic bolognese sauce recipe was registered by the Italian Academy of Cuisine (Accademia Italiana della Cucina).

Ingredients

150 g pancetta;
3 tablespoons olive oil
50 g butter;
50 g carrots;
50 g celery stalk;
50 g of onions;
300 g ground beef;
100 ml of red wine;
300 g trade winds;
meat broth - how much is required;
200 ml of milk;
salt to taste;
ground black pepper - to taste;

Preparation

Melt the finely chopped pancetta in a saucepan or skillet. Add both oils and sauté the finely chopped carrots, celery and onions until soft.

Combine the pancetta and vegetables with the minced meat and brown. Pour in the wine, stir and wait until it evaporates.

Some chefs use a mixture of ground beef and pork in equal proportions.

Add the trade wind and simmer the sauce, covered, for 2 hours, stirring occasionally. Pour in the broth if necessary to prevent the meat from burning.

At the end of cooking, add milk and season the sauce with salt and pepper.

2. Bolognese sauce from the Simili sisters

Bolognese recipe from the Simili sisters

Twin sisters Margarita and Valeria Simili, originally from Bologna, are renowned chefs, cookbook authors and owners of a culinary school. Their sauce contains chicken liver. And the cooking technology itself is quite intricate.

Ingredients

1 chicken liver;
50 g pancetta or prosciutto;
500 g of tomatoes;
400 ml of meat broth;
25 g butter;
2 tablespoons olive oil
2 tablespoons of finely chopped onions
2 tablespoons finely chopped celery stalk
2 tablespoons finely chopped carrots
500 g ground beef;
100 ml of white wine;
400 ml of milk;
salt to taste;
ground black pepper - to taste;
a pinch of ground nutmeg.

Preparation

Peel the chicken liver from films and veins and chop finely. Also slice pancetta or prosciutto.

Peel the tomatoes and puree. Put tomato puree in a saucepan, add broth and put on low heat.

Heat both types of oil in a large skillet. Saute the onion lightly, then mix it with the celery and add the carrots after a minute. Fry the vegetables until soft, add pancetta or prosciutto to them and cook for another minute.

Move the ingredients to the edges of the skillet and place the chicken liver in the center. Fry it, stirring occasionally, until it completely changes color. Then combine it with the frying.

Add minced meat in three sets. Empty the center of the skillet and add a third of the minced meat there. Fry over high heat until it changes color. Do the same with the rest of the minced meat.

Pour wine into the pan in small portions and wait until it evaporates. Then add hot milk in portions. Season the sauce with salt, pepper and nutmeg.

Transfer the bolognese to a smaller container so that the liquid does not evaporate too quickly. Add the hot broth and tomato puree and, stirring occasionally, cook the sauce over low heat for about 2 hours.

3. Bolognese sauce from Jamie Oliver

The famous British chef prepares the sauce in an unusual way - simmering in the oven. He also uses sun-dried tomatoes and bacon.

Ingredients

2 cloves of garlic;
1 onion;
2 sprigs of fresh rosemary;
6 strips of bacon;
1 tablespoon olive oil
500 g ground beef;
200 ml of red wine;
280 g sun-dried tomatoes;
800 g of canned tomatoes in their own juice.

Preparation

Chop the garlic, onion, rosemary and bacon finely. In a deep skillet or saucepan, heat the oil over medium heat and add the prepared ingredients. Cook, stirring occasionally, for about 5 minutes.

Add the ground beef and cook, stirring occasionally, for 2-3 minutes. Pour in the wine and wait until the liquid begins to bubble.

Meanwhile, drain the sun-dried tomatoes and grind them into a paste with a blender. Add them to the skillet along with the canned tomatoes. Mash the latter with a spatula.

Cover the pan with a lid and place in an oven preheated to 180 ° C for 1 hour. Stir the sauce halfway through cooking. If it seems a little dry to you, pour in a little water.