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Before you jump to Traditional Bolognese Spaghetti Sauce recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to traditional bolognese spaghetti sauce recipe. To make traditional bolognese spaghetti sauce you only need 17 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Traditional Bolognese Spaghetti Sauce:
- Prepare 2 tbsp olive oil, extra virgin
- You need 1/4 cup butter
- Get 4 celery stalks finely diced
- You need 3 carrots finely diced
- Use 1 large onion finely diced
- Get 125 grams bacon or pancetta diced
- You need 4 garlic cloves very finely diced
- Use 1 cup diced mushrooms
- Take 1 salt
- You need 1 fresh ground pepper
- Use 1 kg lean ground beef
- Take 1 cup white cooking wine
- Prepare 1 1/2 cup milk
- Take 28 oz can of diced tomatoes (with juice)
- Provide 1 cup beef stock
- Provide 156 ml tomato paste
- Use 1 (Optional) Oregon, Basil, bay leaf
Instructions to make Traditional Bolognese Spaghetti Sauce:
- Heat butter and oil together in large saucepan (medium heat)
- When butter melts, add onion, carrots, celery, garlic, and pinch of salt. Sauté until tender, stirring often (about 5 minutes)
- Add the diced mushrooms and bacon/pancetta. Sauté until meat is golden (about 8 minutes)
- Turn heat to med/high and add beef 1/3 at a time! Stir and break apart the beef between additions. Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it)
- Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes). Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
- When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
- Keeping heat at medium, pour white wine into pan. With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan. Push all the meat around to make sure you've scraped everything off the bottom. When you're finished, the wine will be evaporated (about 2-3) min. Lower heat just a bit and don't let the meat stick again
- Add milk, diced tomatoes with juices, beef stock, tomato paste, optional herbs, 1 tsp salt, and a healthy dose of freshly ground black pepper.
- Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while. Trust me… Its worth it.
- If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water. You want the sauce to reduce until its thick and more oil-like than watery. Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like. Remove from heat and enjoy!
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