Bolognese sauce

Italian meat sauce, unsurpassed in taste and aroma, bolognese began to be made in the Middle Ages. Ragu alla bolognese sauce got its original name thanks to its homeland of Bologna. This city in northern Italy is famous for its long and rich culinary traditions, bolognese sauce is a vivid confirmation of this. There is no such dish (except for fish and seafood) in Italian cuisine, which could not be served under the meat sauce of Bolognese.

The famous pasta and pizza bolognese, lasagna and tagliatelle, as well as spaghetti, canaloni and other types of pasta. Often, under the bolognese sauce, mashed potatoes or casseroles are served, as well as vegetable dishes. However, pasta under bolognese sauce is considered a classic of the genre. Bolognese meat sauce is a versatile and classic product for Italian as well as French cuisine.

A properly prepared bolognese sauce is thought to have a thick enough consistency to completely coat the thin strips of paste. The classic composition of bolognese sauce includes three main ingredients - meat, vegetables and tomato paste. In Bologna, bolognese sauce is made exclusively from a mixture of pork and ground beef, this combination gives the final dish a delicious taste and aroma. Moreover, beef balances fatter pork meat and the final product has the advantages of two varieties of meat at once.

Pork melts in the mouth and gives tenderness to the bolognese sauce, and beef perfectly saturates the body and adds a subtle refined meat aroma to the dish. Carrots, tomatoes or tomato paste, as well as onions and celery are used for bolognese sauce. It is believed that it is better to fry vegetables at the same time as mince, then vegetable juice will soak the meat. Vegetables for bolognese sauce need to be finely chopped and not immediately added to the meat, because it will take much longer for the mince to be ready.

Real Italian meat sauce bolognese is prepared with the addition of pancetta. This is one of the varieties of bacon that is made from fatty pork belly and then dried with the addition of spices and spices. Usually, cured pancetta is made with rosemary or saffron, so the bolognese sauce only wins and enriches its taste palette with bacon. An indispensable attribute of bolognese sauce is red wine and cream, which are mixed with minced meat and vegetables, and then stewed in a pan.

Professionals and connoisseurs of Italian cuisine claim that the longer the bolognese sauce is stewed, the tastier the product will eventually be. According to the classic recipe, the bolognese sauce must be stewed for at least 4 hours, stirring constantly. To get a bolognese sauce excellent in flavor and aroma, you should not save on the original ingredients.

For frying minced meat, it is better to use high-quality olive oil, as well as good red wine. Folk wisdom says that the stingy pays twice, so by saving on products, you can get the final product, which can be called a bolognese sauce with a big stretch.