His majesty the Bolognese sauce: the typical condiment of the classic lasagna. One of the most representative sauces of good Italian cuisine.
A real comfort food since you leave it “hissing” in the pan and someone approaches to steal some with a piece of bread. If you too are among the gourmets who prepare Bolognese sauce for Sunday on Saturday, whether it is pasta or egg lasagna, you cannot miss all the steps of our recipe.
Ingredients
- Beef (minced beef, coarsely ground and mixed) 300 g
- Tomato puree 300 g
- Carrots 50 g
- Celery 50 g
- Golden onions 50 g
- Salt up to taste
- Black pepper to taste
- Vegetable broth to taste
- Extra virgin olive oil 1 tbsp
How to prepare Bolognese sauce
To prepare the Bolognese sauce, first take the beef and in a pre-heated saucepan pour a drizzle of oil and add the beef.
Shell it well and let it brown. In the meantime, prepare the vegetables. Peel the carrot and chop finely. Then clean the celery and chop it too of the same size.
Finally, peel the onion and chop it. As soon as the beef is well browned, add the chopped vegetables.
Jumbled up and let it simmer for 5-6 minutes jumbled up and raise the flame. Let it brown without haste, the meat must seal well. Deglaze with the vegetable broth and mix again. As soon as the vegetable broth has evaporated, add the tomato puree.
Stir to incorporate it. Add a couple of more ladles of hot vegetable broth.
Cover with the lid, but do not close completely. At this point the sauce must cook for at least 2 hours. Check the sauce every 20 minutes and add more broth as needed. After two hours, taste the sauce with salt and pepper. Stir and your sauce will be ready.
Notes
The variations of Bolognese sauce are so many. If you prefer, towards the end of cooking, you can add a glass of milk or a pinch of sugar. It will serve to dampen the acidity of the tomato.
You can prepare the Bolognese sauce in advance and heat it when needed. You can keep it in a glass container, well covered with cling film, for 2-3 days maximum.
Bolognese Recipe Gordon Ramsay
Ingredients
- Beef (minced beef, coarsely ground and mixed) 300 g
- Tomato puree 300 g
- Carrots 50 g
- Celery 50 g
- Golden onions 50 g
- Salt up to taste
- Black pepper to taste
- Vegetable broth to taste
- Extra virgin olive oil 1 tbsp
Instructions
- To prepare the Bolognese sauce, first take the beef and in a pre-heated saucepan pour a drizzle of oil and add the beef.
- Shell it well and let it brown. In the meantime, prepare the vegetables. Peel the carrot and chop finely. Then clean the celery and chop it too of the same size.
- Finally, peel the onion and chop it. As soon as the beef is well browned, add the chopped vegetables.
- Jumbled up and let it simmer for 5-6 minutes jumbled up and raise the flame. Let it brown without haste, the meat must seal well. Deglaze with the vegetable broth and mix again. As soon as the vegetable broth has evaporated, add the tomato puree.
- Stir to incorporate it. Add a couple of more ladles of hot vegetable broth.
- Cover with the lid, but do not close completely. At this point the sauce must cook for at least 2 hours. Check the sauce every 20 minutes and add more broth as needed. After two hours, taste the sauce with salt and pepper. Stir and your sauce will be ready.
