The original Bolognese sauce recipe, with classic pot preparation and also with the Thermomix.
It is a Bolognese specialty prepared with various types of minced meat.
I prefer to mainly use beef and less pork to make it lighter, or I add some pancetta.
But the most important ingredient is time, you must not rush.
The Bolognese sauce is the base recipe for dressing many types of pasta, from tagliatelle to lasagna, cannelloni, and even as a topping for polenta.

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Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Slow cooking, Cooking with kitchen robot
Cuisine: Regional Italian
Region: Emilia-Romagna
Seasonality: All year round

337.53 Kcal

calories per serving

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Energy 337.53 (Kcal)
Carbohydrates 13.71 (g) of which sugars 2.10 (g)
Proteins 23.13 (g)
Fat 22.07 (g) of which saturated 6.52 (g)of which unsaturated 8.00 (g)
Fibers 2.48 (g)
Sodium 791.64 (mg)

Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 stalk celery
2 oz onion
2 oz carrot
1 sprig rosemary
4 tbsps extra virgin olive oil
10.5 oz beef (second cut minced)
10.5 oz pork (minced)
5 oz pancetta (diced)
3.5 oz red wine
1 qt tomato puree
2 tbsps tomato paste
to taste salt
to taste pepper
3.5 oz whole milk
to taste basil

The Original Bolognese Sauce Recipe

Tools

What we need to make

1 Knife
1 Cutting board
1 Wooden spoon
1 Pan thick bottom

Steps

To make

Wash the celery and carrot and peel the onion. Finely chop all the vegetables with a mixer or a mezzaluna.
Prepare a wide, not very high pot with a double bottom to prevent the sauce from sticking when cooking.
Pour the olive oil and the chopped vegetables into the pot and sauté gently without raising the heat.
It should cook for about 8 minutes, stirring occasionally.
Meanwhile, wash and finely chop the rosemary.
Once the vegetables are sautéed, raise the heat and add the diced pancetta and the meat, a little at a time, stirring.
Add the chopped rosemary and let it season until it dries and changes color
Now deglaze with red wine and continue cooking over high heat until completely evaporated and the meat has darkened, taking the color from the wine.
Do not add the sauce if it’s not all evaporated as there should be no trace of alcohol, which would give an unpleasant taste to the sauce.
Once the wine has evaporated, add the tomato puree and the paste,
a couple of generous pinches of salt, a generous grind of pepper and stir.
Cover and wait for it to start simmering again.
At this point, move the pot to a burner smaller than its size and lower the flame to a minimum.
The sauce needs to cook for 3 hours, covered. Stir it occasionally with a wooden spoon. After the indicated time, taste and adjust the salt.
For a good Bolognese sauce, here comes the magic touch that sets it apart from other sauces
Add the milk, mix well and turn off. The milk serves to sweeten
the acidity of the tomato, but if you don’t like it, you can replace it with a spoonful of sugar.
The original Bolognese sauce recipe is now ready to be used.
Put the pancetta in the bowl and chop: 10 sec./speed 8. Gather at the bottom with the spatula.
Add the celery, carrot, rosemary needles, onion, olive oil, chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Flavor: 10 min./120°C/speed 1, counterclockwise without measuring cup.
Add the minced meat, flavor: 5 min./120°C//speed 1 counterclockwise, without measuring cup, stirring occasionally.
Add the red wine and let it evaporate: 5 min./Varoma//speed 1 counterclockwise , without measuring cup.
At this point, add the tomato puree, paste and adjust salt,
cook with the basket instead of the measuring cup: 25 min./100°C//speed 1 counterclockwise, stirring occasionally.
Add the milk (if used) and cook: 20 min./95°C//speed 1 counterclockwise.
The original Bolognese sauce recipe made with the Thermomix is ready for you.