Bolognese
4 servings
150 minutes
Bolognese is an iconic dish of Italian cuisine, born in the city of Bologna. Its rich, deep flavor unfolds through a combination of beef, bacon, aromatic vegetables, and spices. Tomato paste adds a pleasant tanginess, while white wine and slow simmering fill the sauce with a wealth of nuances. The finishing touch is the addition of milk, softening the texture. Serving it with mashed potatoes makes the dish more tender and nutritious. Bolognese pairs perfectly with nutmeg and spicy chili pepper, creating a balance of spiciness and warmth. It is not just a sauce but a gastronomic heritage of Italy passed down through generations.
1
Grind the beef in a meat grinder and lightly salt it. Dice the bacon, onion, carrot, and celery, add them to a deep skillet or pot, and sauté in olive oil with a bay leaf and clove (preferably ground) for about ten minutes.
- Beef: 250 g
- Bacon: 80 g
- Onion: 0.5 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Olive oil: 2 tablespoons
- Fresh bay leaf: 1 piece
- Carnation: 3 pieces
- Salt: to taste
2
Add ground beef, stirring occasionally, fry for another ten minutes, then pour table wine into the pan.
- Beef: 250 g
- White wine: 200 ml
3
Pour in the broth and tomato paste diluted in 100 ml of water gradually, cover the pan with a lid, and reduce the heat to almost minimum. Stew the ragout until the liquid evaporates, about two hours.
- Meat broth: 200 g
- Tomato paste: 2 tablespoons
4
Just before finishing, pour 150–200 ml of milk into the bolognese (the rest is for the puree).
- Milk: 250 ml
5
Serve with mashed potatoes, sprinkled with grated nutmeg. Garnish each portion with half a chili pepper and parsley leaves.
- Potato: 12 pieces
- Nutmeg: 1 piece
- Chili pepper: 2 pieces
- Parsley: 5 g