Bolognese sauce
2 servings
20 minutes
Bolognese sauce is the embodiment of rich and deep flavor that makes Italian cuisine so appealing. Although the recipe name is associated with Italian cuisine, in this case it is presented in the interpretation of French gastronomy. Tender ground beef infused with the aromas of tomatoes, red wine, and nutmeg acquires a delightful depth of flavor. This sauce perfectly complements pasta, especially tagliatelle, and is a key component of lasagna. Traditionally, Bolognese is cooked slowly to allow the ingredients to fully develop, creating harmony between meat, spices, and herbs. It is best served with thick, sturdy pasta that holds the sauce well for enjoying every bite. This sauce is not just an addition but a true culinary masterpiece that fills the meal with warmth and comfort.
1
Heat olive oil in a pan.
- Olive oil: to taste
2
Chop the onion finely and fry it with the minced meat until half-cooked.
- Onion: 1 head
- Ground beef: 400 g
3
Add tomatoes, salt, pepper, nutmeg, finely chopped parsley, pour in wine, and simmer on low heat for 10 minutes.
- Plum tomatoes in their own juice: 1 jar
- Salt: to taste
- Freshly ground black pepper: to taste
- Nutmeg: to taste
- Parsley: 1 bunch
- Dry red wine: 70 ml
4
Serve with pasta or use for making lasagna.
