Bolognese recipe – the original
by Tavolino
A classic Italian Bolognese sauce that is rich in flavor and prepared traditionally. It is family-friendly as it contains no wine, and it is easy to prepare in advance and freeze.
Ingredients
- mixed ground meat 500 g
- pasta of your choice 400 g
- strained tomatoes 400 g
- pork belly 100 g
- onions 150 g
- carrot 50 g
- celery stalk (trimmed) 50 g
- whole milk 200 ml
- butter 40 g
- neutral vegetable oil 1 tbsp
- tomato paste 1 tbsp
- bay leaf, dried 1
- nutmeg, grated 1 pinch
- salt to taste
- black pepper from the mill to taste
Preparation
- 1
Clean the 150 g onions, 50 g carrot, and 50 g celery stalk and dice them very finely.
- 2
Finely dice the 100 g pork belly as well.
- 3
Heat 1 tbsp vegetable oil and 40 g butter in a pot and render the bacon over medium heat.
- 4
Add the onions, carrot, and celery to the bacon and sauté over medium heat for about 10 minutes until translucent.
- 5
Add the 500 g mixed ground meat and brown until crumbly and browned all over.
- 6
Stir in 1 tbsp tomato paste and toast briefly until fragrant.
- 7
Deglaze with 400 g strained tomatoes.
- 8
Stir the 200 ml whole milk into the sauce.
- 9
Add a bay leaf and season the sauce with salt, pepper, and a pinch of nutmeg.
- 10
Let the sauce simmer gently over low heat with the lid on for 90 minutes, stirring occasionally.
- 11
Towards the end of the cooking time, cook the 400 g pasta in salted water according to package instructions until al dente.
- 12
Remove the bay leaf from the sauce and adjust seasoning with salt and pepper if necessary.
- 13
Drain the pasta and mix directly with the Bolognese sauce or serve on plates.