Bolognese sauce is a meat-based sauce originated from Bologna, Italy. It is used with flat pasta shapes, such as pappardelle or fettucine, or with short tube shapes, such as rigatoni or penne. Bolognese is a slowly cooked sauce, it’s ingredients include onion, celery and carrot, with different types of minced or finely chopped meat (generally beef) and a small amount of tomato paste.
- 2 TBS Extra virgin olive oil
- 1 medium size Onion chopped
- 2 Garlic cloves chopped
- 1 Celery stalk chopped
- 1 Carrot chopped
- 250 gms Beef minced
- 1/2 can (14 ounce) Tomato paste
- 2 TBS Italian parsley chopped
- 4 Fresh basil leaves chopped
- 1 Green chili chopped
- 1 cup Milk
- 1 TBS Mixed dried herbs
- Black pepper add to taste
- Salt add to taste
- Grated Parmesan cheese add to taste (optional)
- Heat oil in a pan, when it’s heated, add onion and saute at medium heat until onion become very soft. Add garlic to the pan add saute for two more minutes while stirring.
- When garlic color become light brown, add carrot and celery and saute for 5 minutes, so the vegetables become soft and tender.
- Raise heat to high and add the minced beef to it. Saute and cook, stirring frequently and breaking up any lumps with the fork. Add mixed herbs and cook until meat is no longer pink, this will take 10 minutes or more.
- When meat is well cooked, add tomatoes, milk, parsley, basil, green chili and cook over medium low heat until the sauce thickens.
- Sauce is ready to serve, season it with salt, pepper. For the cheese lovers, add grated parmesan cheese to the sauce while the sauce is hot and warm.
- Serve it with spaghetti or any kind of pasta.
TIP: In a serving plate, add boiled pasta or spaghetti, over it pour bolognese sauce while its hot, and cover it with grated parmesan cheese. Serve immediately. Make sure you add the cheese to the hot and warm sauce always.