Classic Bolognese Sauce
This rich and deeply flavored Bolognese sauce is a staple of Italian cuisine, perfect for tossing with pasta or layering in lasagna. It features a slow-cooked blend of meats, vegetables, and tomatoes, creating a robust and satisfying meal.
Een origineel recept van Forkin
- Totale tijd
- 3 uur 20 min
- Porties
- 6
- Moeilijkheid
- Gemiddeld
- Per portie
- 414 kcal
Allergeneninformatie: kan selderij, melk en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 2 elolive oil
- 100 gpancetta, finely diced
- 1 styellow onion, finely chopped
- 1 stcarrot, finely chopped
- 1 stcelery stalk, finely chopped
- 300 gground beef, 80/20 lean
- 200 gground pork
- 120 mldry white wine
- 240 mlwhole milk
- 400 gcanned crushed tomatoes
- 240 mlbeef broth
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
- 0,13 tlnutmeg, freshly grated
Keukengerei
slotted spoon · large pot · wooden spoon
De bereidingswijze
Stap voor stap
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Ongeveer 1 min
Tip van de kok: Ensure the pot is large enough to accommodate all ingredients comfortably.
- 2
Add the pancetta to the pot and cook until crisp and the fat has rendered, about 5-7 minutes.
Ongeveer 6 min
Tip van de kok: Stir occasionally to prevent sticking and ensure even browning.
- 3
Remove the cooked pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Ongeveer 1 min
- 4
Add the yellow onion, carrot, and celery to the pot and cook until softened and translucent, about 8-10 minutes.
Ongeveer 9 min
Tip van de kok: This step, known as creating a 'soffritto', is crucial for building the flavor base of the sauce.
- 5
Increase the heat to medium-high and add the ground beef and ground pork to the pot.
- 6
Break up the meat with a spoon and cook until browned, about 8-10 minutes.
Ongeveer 9 min
Tip van de kok: Drain any excess fat if desired, but a little fat adds flavor.
- 7
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot.
Ongeveer 1 min
Tip van de kok: This 'deglazing' step adds a lot of flavor to the sauce.
- 8
Let the wine simmer until it has almost completely evaporated, about 5-7 minutes.
Ongeveer 6 min
- 9
Stir in the whole milk and bring to a gentle simmer.
Ongeveer 2 min
Tip van de kok: The milk helps tenderize the meat and adds richness.
- 10
Continue to simmer until the milk has almost completely evaporated and been absorbed by the meat, about 10-15 minutes.
Ongeveer 12 min
Tip van de kok: Stir occasionally to prevent scorching.
- 11
Add the canned crushed tomatoes, beef broth, salt, black pepper, and nutmeg.
Ongeveer 1 min
- 12
Return the reserved pancetta to the pot.
- 13
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 hours, or up to 4 hours.
Ongeveer 2 uur 30 min
Tip van de kok: Stir occasionally to prevent the sauce from sticking to the bottom. The longer it simmers, the deeper the flavor.
- 14
Taste and adjust seasoning as needed before serving.
Ongeveer 1 min
Per portie
Voedingswaarden
- Calorieën
- 413,6kcal
- Eiwit
- 21,9g
- Koolhydraten
- 9,4g
- Vet
- 29,9g
- Vezels
- 1,5g
- Suiker
- 6,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover Bolognese sauce in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce, or in the microwave.