Bolognese Sauce
Automatically translated from Romanian. See the Romanian original
Slow-cooked Bolognese sauce with a base of sautéed vegetables, minced meat, and wine, perfect for pasta, lasagna, or moussaka.
Ingredients
Method
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Chop the base: onion, celery/apio, and carrot, using a handful of each.
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Sauté the vegetables in oil with a little salt, then add the meat and mix well to break it up.
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Deglaze with a glass of wine and let it cook over high heat until the alcohol evaporates.
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Add 1 cup of tomato sauce and 1 cup of water.
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Season to taste (salt, chilli, fresh rosemary, bay leaves, sweet paprika) and simmer over low heat for 3 hours, stirring occasionally, about every half hour.
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The resulting Bolognese sauce can be used for pasta, but also for lasagna or potato moussaka.
The story behind this recipe
Bolognese pasta is like love. With patience, you will get the best result.
If you want to make it for lunch, it's ideal to start cooking around 9:00 or 10:00 in the morning. The whole process takes about 3 hours.
Chop the base: 1 onion, celery/apio, and carrot. About a handful of each.
Sauté the vegetables in oil with a little salt, and add the meat. Mix well to break it up.
Deglaze with a glass of wine and let it cook over high heat so the alcohol evaporates.
Next comes 1 cup of tomato sauce and 1 cup of water.
Season to taste and leave over low heat for 3 hours. Stir about every half hour.
Besides salt and chilli, I added fresh rosemary, bay leaves, and sweet paprika.
You can also use this Bolognese sauce for lasagna or potato moussaka.
Bon appétit!
