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BOLOGNESE SAUCE

Should we use Bolognaise or Bolognese to describe this famous sauce. The sauce is known as Ragu alla Bolognese in Italian, and it is Italy from where the sauce originates. Bolognaise is the French name for the sauce so logic dictates we should be referring to it as Bolognese Sauce. With this in mind editorial policy (and Google's way of producing search results) has led to the name of the recipe being changed to Bolognese Sauce!

Buon journo! You know what is normally served / cooked as a Bolognaise sauce is far from what it really should be, not to say they are not great sauces in their own right but I would prefer to refer to them as "Bolognese style" sauces . . . as I don't want to upset my Italian friends!

My recipe this week for the sauce is however, as for all of my recipes, the real McCoy. It was given to me by a very famous Italian chef and is as produced everyday in Italy.

You will notice that it is probably unusual to what you might have made previously. For example it uses a combination of minced (ground) pork and beef and is deceptively easy to produce. The preparation is quick and easy but does require a long cooking time . . . this does however give you the time to make the pasta from last week! You will, I hope be surprised at how wonderful this simple sauce recipe tastes . . . just like Mamma used to make!'

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Ingredients for Bolognese Sauce

butter

100

gm
virgin olive oil sq
lean steak mince

200

gm
lean pork mince

200

gm
large onion

1

pc
tomato paste

40

gm
tinned tomatoes

500

gm
sparkling sweet wine

100

ml

How to make Bolognese Sauce

  • Melt butter and add some of the olive oil
  • Add diced onion and sweat (to cook without colour) for 3 minutes
  • Add beef mince and allow to cook for 2 minutes
  • Add pork mince and allow to cook for until lightly browned
  • Add tomato paste, stir and allow to cook out for a few minutes
  • Add tinned tomatoes with the juice
  • Add wine, bring to boil and simmer for at least 3 hours
  • Correct seasoning to taste
  • Cook noodles in plenty of salted, boiling water (as per last week's recipe)
  • While cooking, heat some sauce in a pan
  • Add in noodles (without refreshing) this will retain the starch and help the sauce cling to the noodles, toss around to combine
  • Serve topped with fresh grated parmesan and some fresh crusty bread

Chef's Tip

No herbs should be added to Bolognese Sauce but some garlic may be added to taste at stage #2

Have a look at the three Bolognese style recipes contributed by Shirley Cline:

Bolognese Sauce

Salsa alla Bolognese

Meat Sauce Bolognese Style

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy your Bolognaise Sauce and bon appetit . . . . .


Recipe from professional
Chef Tallyrand