Step-by-Step Guide to Prepare Perfect Authentic Bolognese Sauce

Hi everyone, I'm Dan again, welcome to our recipe page. Today we are going to prepare a special dish and step-by-step guide to make homemade Bolognese sauce super fast. One of my favorite food recipes. For me, I'm going to make it a little unique. It will be very nice.

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Many things affect the quality of the original Bolognese sauce, from the type of ingredients, the choice of fresh ingredients and the ability to prepare and serve dishes. Don't worry if you want to prepare a delicious original Bolognese sauce at home, because once you know the trick, this dish can become an extremely special surprise.

The number of servings to make the original Bolognese sauce is 5 servings. So make sure that this portion is enough to serve yourself and your beloved family.

To start this recipe, we need to prepare some ingredients. You get real bolognese sauce with 16 ingredients and 31 steps. This is how it is cooked

Of course, I use caramelized onions in curries and stews, but I also add them to roasted eggplant. It becomes a very good "hidden taste". I haven't uploaded this recipe because it looks like it takes a lot of work, but this time I'm uploading it for a friend who always sees me making it. All steps are very simple, but make sure you let the sauce simmer for a long time. The taste will be very different compared to cooking for a short time. recipe *his*

Ingredients and spices to make the original Bolognese sauce:

1. 400g mince (a mixture of pork and beef is also good)
2. 2 onions (for caramelized onions)
3. 4-5 small eggplants (for roasted eggplant)
4. 1/2 celery stalk (finely chopped)
5. 2/3 to 1 clove garlic (finely chopped)
6. 30 ml extra virgin olive oil
7. 2 small garlic cloves (finely chopped)
8. 200 ml red wine
9. 1 box b. Diced canned tomatoes
10. 200 ml of water
11. 2 b. cube stock
12. 1 bay leaf (whole leaf or powder)
13. 1 c salt
14. 1 c pepper
15. 1 nutmeg (ground)
16. 1 thyme (dried)

Instructions on how to make real Bolognese sauce

1. Prepare caramelized onions from 2 onions. https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-ons
2. Prepare well-roasted eggplant - or peel the eggplant. Cut the meat as small as possible and put it in a bowl. https://cookpad.com/us/recipes/146099-basic-grilled-eggplant-kyoto-obanzai-style
3. Pour ingredient A into a cold pan and start to cook the garlic in the oil over low heat.
4. When the pan has a nice garlic flavor and the garlic is light in color, add the celery and carrots. Add the ingredients and fry by shaking the pan.
5. Fry the vegetables for 5 minutes, stirring constantly to remove the sweetness from the vegetables. This is very important.
6. Put the minced meat in the pan. Set the heat to medium.
7. Add nutmeg from ingredient list C. To taste and fry minced meat until completely crushed.
8. Add red wine. Increase the heat a little and simmer until almost everything has evaporated.
9. Add ingredients B to the pan with the caramelized onions and roasted eggplant that you prepared in steps 1 and 2. Also add the juices that flow from these vegetables.
10. When the sauce boils, put the saucepan on the stove over low heat. Set to the lowest setting (stage 1) and let the sauce simmer for 1 1/2 to 2 hours.
11. Chop the tomatoes and eggplant from time to time with a wooden spoon and let the sauce boil.
12. I left the sauce alone for the first hour. After that I stir it every 15 minutes or so. Make sure it doesn't burn.
13. Cook until reduced to half the original volume. Size is more important than how long I say to cook it. The cooking time depends on how high the cooking heat is and how well the pot you use transfers heat.
14. The sauce should simmer long enough to thicken a little - the sauce should be poured over a spoon when scraped with a wooden spoon. The smell of the sauce will be wonderful.
15. Other dry ingredients or spices of your choice are added to the sauce, ready.
16. You can eat it immediately, but if possible, leave it overnight. The next day it was richer and tastier.
17. To cook pasta normally: Pour 3 liters of water into a large saucepan and bring to the boil. When almost boiling, add 2 tablespoons of salt (1% salt).
18. The amount of salt you add to the pasta water is important as it will determine the flavor of the final dish, so please measure correctly.
19. Place the pasta in the hot water and cook for less than 30 seconds to 1 minute as indicated on the package. Cook pasta over low heat.
20. Add the cooked and drained pasta to the pot. (Use 200ml of sauce for every 100g of pasta.)
21. Before you cook the pasta, add about 30 to 40 ml of the pasta water to the sauce. (Keep the heat very low under the sauce so it doesn't burn.)
22. I added some roasted eggplant to the sauce here. If you are adding anything to the sauce, add it at this point. (Personally, I prefer plain pasta with just sauce.)
23. Add the cooked and drained pasta in Step 21 or Step 22 and increase the heat in a pan to medium-low. Turn to coat pasta with sauce.
24. Place the pasta in a serving dish and enjoy. Grate some Parmesan cheese over the top, if desired.
25. Caramelized onions and roasted eggplant add depth to the sauce. You barely notice the presence of eggplant in the sauce.
26. You might think that preparing the ingredients for this sauce takes a lot of work, but it really doesn't. You can make large batches and freeze them.
27. The sauce can be used in many ways, not just with pasta. You can make delicious Bolognese with little effort. please try...
28. Add the baked eggplant: Crush the eggplant finely in water to remove the bitter taste. Pour some garlic oil into the roasting pan and place the eggplant on top. Season with salt and pepper.
29. If the eggplant has grill marks, brush the surface with more garlic oil and flip. Salt and pepper the other side and continue to cook.
30. It is a Bolognese sauce flavored with tomato curry. Feel free to check it out as well. https://cookpad.com/us/recipes/155420-tomato-curry-style-bolognese-sauce
31. There is a carrot hater in our family, so I didn't add it this time, but I did when I introduced it to the guests. Carrots are an absolute must.

You will also find that as you gain experience and confidence, you will improvise more and more as you go along and adjust the food to suit your personal preferences. If you want more or fewer ingredients, or want to make a recipe with less flavor or spice, you can make simple adjustments to achieve this goal. In other words, you will start cooking your meals on time. This is something you won't necessarily learn in terms of basic cooking skills for beginners, but you'll never know if you don't master these simple cooking skills.

You'll do all that with this delicious meal recipe for the most authentic bolognese sauce. thanks for your time I'm sure you can do it at home. There will be delicious recipes to eat at home. Don't forget to bookmark this page in your browser and share it with your family, colleagues and friends. Thanks for reading. Let's cook!