The recipe for the authentic Bolognese sauce, because it is not about frying meat and adding fried tomato sauce

This is the recipe for the authentic Bolognese sauce, also called salsa bolognesor ragout sauce: the meat and vegetable based pasta sauce typical of the city of Bologna in Italy. As you will see, it is not about frying meat and adding fried tomato sauce. Although it is very easy to make, it requires time and is somewhat laborious due to its long cooking. Of course, it is worth it because any resemblance in flavor and texture between making it according to the canons, or simply mixing meat and tomato, is purely coincidental.

We start by chopping the carrots, celery and garlic clove into very small pieces. We also cut the onion into brunoise very fine, shaped that all the vegetables have a size similar to that of the meat and do not stand out on her. We poach them with olive oil for ten minutes over low heat. Add the minced meat. When the minced meat has changed color, we add the white wine and let it evaporate while we stir.

Then we add the chopped tomato, a glass of water and the tomato paste, letting everything cook for another twenty minutes. Although it already seems to be done, the tradition to make a good bolognese sauce requires a long cooking. That is why we will let our Bolognese cook over low heat for at least an hour and a half more (although not more than two hours).

So that the sauce does not remain dry during such long cooking, we can add water, broth or wine when we see that it is drying a lot. There are even classic recipes that add a little milk. The goal is to get a thick sauce of meat and braised vegetables, lightly bound by a bit of tomato and not prepare a tomato sauce with chunks.

Another important thing is that Bolognese sauce is not usually served with spaghetti but with other varieties of short striped pasta such as rigatoni or long and wide pasta such as fettuccine or papardelle, which are ideal to accompany this sauce. Before serving this sauce on the long pasta, the authentic Bolognese sauce recipe can admit a touch of freshly ground black pepper and if you like, a little grated Parmesan or Pecorino cheese, but it is not essential.

Before serving this sauce over long pasta, the recipe for authentic Bolognese sauce admits a touch of freshly ground black pepper and, if you like, a bit of grated Parmesan or Pecorino cheese. But it is not essential.

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