recipe.exchange

Bolognese Sauce

@arecipe.bsky.social

Bolognese sauce, not to be confused with ragù alla bolognese, is the tomato-based meat sauce that usually accompanies certain pasta, like spaghetti and rigatoni, and used to top lasagne in restaurants, in North America.

Total 01:45
Yield 4

Ingredients

  • 1.5 lb (675 g) of lean ground beef, at room temperature
  • 2 large egg whites, at room temperature
  • 1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes
  • 1 can (6 oz / 170 g) tomato paste
  • 6 cloves of garlic, peeled
  • 2 Tbsp olive oil
  • Bay leaf
  • Oregano

Instructions

  1. 1
    Put a thick-bottomed pot over a medium-low heat with the oil and garlic.
  2. 2
    As the pot warms up, mix the beef and egg whites into a homogeneous paste.
  3. 3
    Stir the garlic cloves in the warming oil until the fragrance can be noted.
  4. 4
    Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.
  5. 5
    Add the tomato paste and stir before adding the stewed tomatoes.
  6. 6
    Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.
  7. 7
    Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.
  8. 8
    Season according to taste, taking in consideration the salt content of the tomato products.
  9. 9
    Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done.
Category
Side Dishes

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Bolognese_Sauce