Step-by-Step Guide to Prepare Favorite Basic Meat (Bolognese) Sauce
Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Perfect Basic Meat (Bolognese) Sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Basic Meat (Bolognese) Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basic Meat (Bolognese) Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Basic Meat (Bolognese) Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Basic Meat (Bolognese) Sauce using 13 ingredients and 6 steps. Here is how you cook it.
I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.
If you prefer a rich flavor, use a lot of olive oil for cooking.
The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe
Ingredients and spices that need to be Prepare to make Basic Meat (Bolognese) Sauce:
- 1 can Canned tomatoes
- 200 grams Minced beef and pork blend
- 3 tbsp Olive oil
- 1 clove ●Garlic
- 1 ●Onion (medium)
- 1 ●Celery (narrow stalk)
- 1/3 ●Carrot
- 50 ml Red wine (optional)
- 1 tbsp Tomato paste (I use Kagome brand)
- 1 tbsp Japanese Worcestershire-style Sauce
- 1 Soup stock cube
- 1 Salt and pepper
- 1 Your choice of herbs, such as bay leaf, thyme, oregano
Instructions to make Basic Meat (Bolognese) Sauce
- Mince all of the ● vegetables and set aside. Heat the olive oil and garlic in a pot, and cook over low heat until the garlic becomes aromatic.
- Add the onion, celery, and carrots, in that order. Cook slowly over low heat until onion becomes translucent.
- Add the meat. Once the meat browns, add the red wine. Increase to high heat to cook off the alcohol.
- Add the tomato paste and canned tomatoes (while crushing by hand). Fill the empty can to 2/3 full with water, and add while rinsing out the contents.
- Add the soup stock and your choice of herbs, and simmer for 20-30 minutes. Be sure to mix to prevent burning.
- For the final step, add the Japanese-style Worcestershire sauce, season with with salt and pepper to taste, and it's complete. Enjoy this over pasta or rice gratin.
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