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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 20 min
- Porcje
- 6
- Trudność
- Średni
- Na porcję
- 414 kcal
Informacja o alergenach: może zawierać seler, mleko i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 2 łyżkaolive oil
- 100 gpancetta, finely diced
- 1 szt.yellow onion, finely chopped
- 1 szt.carrot, finely chopped
- 1 szt.celery 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 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
- 0,13 łyżeczkanutmeg, freshly grated
Sprzęt
slotted spoon · large pot · wooden spoon
Sposób przygotowania
Krok po kroku
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Około 1 min
Wskazówka kucharza: 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.
Około 6 min
Wskazówka kucharza: 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.
Około 1 min
- 4
Add the yellow onion, carrot, and celery to the pot and cook until softened and translucent, about 8-10 minutes.
Około 9 min
Wskazówka kucharza: 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.
Około 9 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 6 min
- 9
Stir in the whole milk and bring to a gentle simmer.
Około 2 min
Wskazówka kucharza: 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.
Około 12 min
Wskazówka kucharza: Stir occasionally to prevent scorching.
- 11
Add the canned crushed tomatoes, beef broth, salt, black pepper, and nutmeg.
Około 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.
Około 2 godz. 30 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 413,6kcal
- Białko
- 21,9g
- Węglowodany
- 9,4g
- Tłuszcz
- 29,9g
- Błonnik
- 1,5g
- Cukry
- 6,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.