Susa s sauce bolognese recipe

susa s Sauce Bolognese recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
susa's Sauce Bolognese is a classic Italian recipe that is sure to please any pasta lover. This rich and hearty sauce is made with a combination of ground meat, tomatoes, onions, carrots, and celery, simmered to perfection. The flavors meld together beautifully, creating a savory and satisfying dish. Serve it over freshly cooked pasta for a comforting meal that will transport you to the streets of Bologna.

Keywords: Sauce Bolognese, Italian recipe, pasta lover, rich and hearty, classic

susa s sauce bolognese recipe details

Susa s sauce bolognese recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

1.2 kg	minced meat, preferably beef or beef and pork mixed
30 g	melted bone marrow from beef crosscut shank bones
250 g	root vegetables (carrots, cerely, parsnips. parsley, leek, fennel, onion, garlic)
700 ml	wine, white, dry
500 ml	beef stock
3	bay leaves
2 sprig(s)	rosemary
4	juniper berries
75 g	tomato puree, concentrated
	olive oil
	clarified butter
	pepper, ground, black
	sea salt
1 dash(es)	sugar

Instructions

It is very important that the meat is not too fatless, so do not use steak tartar. It is also important to use homemade beef stock, made from meat, bones and root vegetables. All attempts using pre-fabricated products never resulted in this wonderful beefy taste. And – you can change many things with this recipe – but you should never cook it less than 6 to 7 hours, the longer it is cooked the better it tastes. As the whole procedure is rather time-consuming cook large quantities and deep-freeze some portions.

Clean and peel the vegetables and cut into fine dice, then give them in a big cast-iron casserole with olive oil and clarified butter to let them take a slight brown colour. Stir an open space at the bottom of the casserole and add 2 table spoons tomato puree. For a short time (max 2 min.) heat very strong to let the tomato puree caramelise (but carefully watch the vegetables, so that it will not get burnt, this is a little bit tricky). Reduce heat and stir vegetable and tomato puree.

In a separate pan heat the bone marrow and fry the beef in it. It is recommended not to fry more than about 300 g at once so that it stays crispy. Fill each fried meat portion into the casserole. Then heat the rest of the tomato puree and a dash of sugar in the pan and deglaze with a little bit of the wine or beef stock, remove all solid parts from the pan and give everything to the meat.

Now add herbs and spices and add a cup of liquid (alternately wine and beef stock) and let the sauce simmer smoothly. This procedure should take 6 hours, so every half hour add some liquid and stir! The sauce must not boil!

Let the sauce rest overnight and reheat the Ragł the next day.

Serve with homemade pasta and a good glass of Chianti!

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a