When it comes to creating the perfect Bolognese sauce, there are two essential secret ingredients that you simply can’t overlook: high-quality whole tomatoes and passata, along with a generous splash of fine red wine. In fact, I never prepare my Bolognese sauce without the addition of wine, as it imparts a remarkable depth of flavor that elevates the entire dish to a whole new level. It’s these subtle details that make all the difference in the world. So, let’s dive into the magic of this recipe!
Ingredients:
- 3 tablespoons of olive oil
- 1 finely chopped onion
- 1 celery stalk, with strings removed and finely chopped
- 1 small carrot, finely chopped (1 cup chopped)
- 1/2-1 teaspoon of optional chili flakes
- 500g (1 pound) of lean ground beef
- 3/4 cup of high-quality dry red wine
- 1 can of whole Italian tomatoes (28 fl. oz), chopped or roughly blended
- 3/4 cup of strained Italian tomatoes (passata)
- 1/2 teaspoon of freshly grated nutmeg
- 1/2 cup of stock (broth) or water and a bouillon cube
- Salt and freshly ground pepper, to taste
- A handful of finely chopped fresh parsley
Instructions:
- Start by heating the olive oil in a medium pot. Add the onions, celery, carrots, chili flakes (if desired), and a pinch of salt. Sweat the vegetables over medium-low heat for about 10 minutes, stirring occasionally.
- Now, introduce the ground beef and cook it over medium-high heat until it is no longer pink and most of the liquid has evaporated. Add the red wine and continue cooking, uncovered, for 5-8 minutes until the wine is fully absorbed.
- Add the whole and strained tomatoes, nutmeg, stock (or water), salt to taste, and bring it to a boil. Then, reduce the heat to low, cover, and simmer for 1-1½ hours, stirring occasionally. Just before serving, garnish with the fresh parsley.
Points to Note: If you prefer, you can use 1.5kg/3lb of peeled and chopped fresh tomatoes for this recipe.
LIRE LA SUITE..