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Authentic Bolognese Sauce
Authentic Bolognese Sauce

Before you jump to Authentic Bolognese Sauce recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.

Almost each and every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Occasionally, though, the last thing you need is to have to cook meals from scratch. Once in a while you need to pay a visit to the drive through when you are on your way home and end the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet? This is because many of the famous fast food restaurants out there are trying to “healthy up” their menus. Here is the way to eat healthy and balanced when you hit the drive through.

Concentrate on the sides. It wasn’t so long ago that French Fries were your only side dish choice at a restaurant. Now just about all of the well-known fast food places have widened their menus. Now you can get several different salads. You could get chili. You could possibly get baked potatoes. You could possibly get fruit. There are a lot of possibilities that don’t include eating anything deep fried. When selecting your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you are able to keep your fat content and calorie counts low.

Traditional logic tells us that one certain way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people produce your dinner. If you decide on healthy products, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to authentic bolognese sauce recipe. You can cook authentic bolognese sauce using 16 ingredients and 31 steps. Here is how you achieve it.

The ingredients needed to cook Authentic Bolognese Sauce:
  1. You need Ground beef (ground mixed pork and beef is fine too)
  2. Use Onions (for the caramelized onions)
  3. Provide to 5 small Eggplants (for the grilled eggplant)
  4. Provide Celery (finely chopped)
  5. Prepare to 1 Garlic (finely chopped)
  6. Get A. Extra virgin olive oil
  7. Take cloves A. Garlic (finely chopped)
  8. Use Red wine
  9. Use B. Canned diced tomatoes
  10. Use B. Water
  11. Provide B. Soup stock cubes
  12. Use B. Bay leaf (whole leaves or powder)
  13. You need C. Salt
  14. Prepare C. Pepper
  15. Provide Nutmeg (ground)
  16. Use Oregano (dried)
Instructions to make Authentic Bolognese Sauce:
  1. Make caramelized onions using 2 onions. - - https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions
  2. Make the grilled eggplant, using eitheror, and peel the eggplant. Cut up the flesh as small as possible and put into a bowl. - - https://cookpad.com/us/recipes/146099-basic-grilled-eggplant-kyoto-obanzai-style
  3. Put the A. ingredients in a cold pan, and start cooking the garlic in oil over low heat.
  4. When the pan has a nice garlic fragrance and the garlic is lightly colored, add the celery and carrots. Add the C. ingredients and sauté while shaking the pan.
  5. Sauté the vegetables for about 5 minutes while stirring constantly, to draw out the sweetness of the vegetables. This is very important.
  6. Add the ground meat to the pan. Set the heat to medium.
  7. Add a generous amount of the nutmeg from the C. ingredient list, and sauté the ground meat until it is completely crumbly.
  8. Add the red wine. Turn up the heat a bit and simmer well until it's almost all evaporated.
  9. Add the B. ingredients to the pan, along with the caramelized onions and grilled eggplant you made in Steps 1 and 2. Add any liquid that came out of those vegetables too.
  10. When the sauce comes to a boil, transfer the pan to the burner with the weakest heat. Set it to the lowest level possible (level 1) and simmer the sauce for 1 1/2 to 2 hours.
  11. Crush the tomatoes and eggplants occasionally with a wooden spatula, and simmer the sauce well.
  12. I leave the sauce alone for the first hour. After that I stir it up every 15 minutes or so. Be careful not to let it burn.
  13. Simmer until it's reduced to half its original volume. The volume is important rather than how long I say to cook it. The cooking time will vary depend on how high the cooking heat is and how well the pan you use transmits heat.
  14. The sauce should be simmered long enough that it becomes quite thick - it should drop with a plop when you scoop some up with a wooden spatula. The sauce will become very richly flavored.
  15. Add the C. ingredients or other dried herbs of your choice to the sauce, and it's done.
  16. You can eat it right away, but let it rest overnight if possible. It will taste even richer and more delicious the next day.
  17. To cook the pasta the regular way: Put 3 liters of water in a large pot and bring to a boil. When it has almost reached a boil, add 2 tablespoons of salt (1% salt).
  18. The amount of salt you add to the pasta water is important since it decides the flavor of the finished dish, so please measure it out properly.
  19. Put the pasta in the hot water, and cook it for 30 seconds to a minute less than indicated on the package. Cook the pasta over low heat.
  20. Put the cooked and drained pasta in the frying pan with the sauce. (For every 100 g of pasta, use 200 ml of sauce.)
  21. Just before the pasta is cooked, add about 30 to 40 ml of the pasta water to the sauce. (Keep the heat under the sauce very low so that it doesn't reduce.)
  22. I added some grilled eggplant to the sauce here. When you are adding things to the sauce, put them in at this stage. (Personally I prefer a simple pasta with the sauce only.)
  23. Add the cooked and drained pasta in Step 21 or Step 22, and raise the heat under the frying pan to low-medium. Mix to coat the pasta with the sauce.
  24. Transfer the pasta to a serving plate and enjoy. Grate on some Parmesan cheese to taste.
  25. The caramelized onions and grilled eggplant add depth to the sauce. You can barely tell that there are eggplants in the sauce.
  26. You may think that there's a lot of work involved in prepping the ingredients for this sauce, but there actually isn't. You can make a large batch and freeze it.
  27. The sauce can be used in many ways, not just with pasta. With just a little effort you can make a delicious Bolognese. Please give it a try…
  28. Addendum about the grilled eggplant: Soak the eggplant in water to remove any bitterness. Put some garlic oil on a grill pan, and put on the eggplant. Season with salt and pepper.
  29. When the eggplant has grill marks, brush the surface with more garlic oil and turn over. Salt and pepper the other side and continue grilling.
  30. Is a tomato-curry flavored Bolognese sauce. Please take a look at that too. - - https://cookpad.com/us/recipes/155420-tomato-curry-style-bolognese-sauce
  31. There's a carrot hater in our family so I didn't add any this time, but I do when I serve this to guests. The carrot is a must really.

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