Classic Bolognese
4 servings
20 minutes
Classic Bolognese sauce is a true culinary masterpiece, embodying warm aromas and deep flavors. Although its origin is the Italian city of Bologna, over time the recipe gained popularity worldwide and found its place even in French cuisine. This rich meat sauce is made from two types of minced meat—veal and pork—which are slowly simmered with tomatoes and Provençal herbs, revealing rich flavor nuances. Sautéed garlic, onion, and carrot add a gentle sweetness while fresh basil adds refreshing notes. Bolognese pairs perfectly with pasta, creating harmony between the silky sauce and the texture of the noodles. It can be used as a base for lasagna or served with crispy baguette to enjoy every flavor nuance.
1
Finely chop garlic, onion, and carrot, and sauté in olive oil in a deep skillet until soft. Add both types of minced meat and fry, stirring, for 10-15 minutes.
- Garlic: 4 cloves
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 6 tablespoons
- Ground veal: 300 g
- Ground pork: 300 g
2
Add tomato paste, after 2-3 minutes add peeled tomatoes, herbs and simmer, stirring, on low heat for 50 minutes with the lid closed.
- Tomato paste: 1 tablespoon
- Pelati (whole peeled tomatoes): 500 g
- Herbes de Provence: 2 teaspoons
3
Add salt and pepper, add sugar, basil, and remove from heat.
- Sugar: 1 teaspoon
- Basil: 4 sprigs
- Salt: to taste
- Ground black pepper: to taste
