It is one of the most famous condiments in the world, rich and tasty, capable of making any type of pasta a real delight: it is Bolognese sauce, of which today we will give you the original recipe and all the useful tips to make it perfect.
Some advice on tools.
Put aside all the latest generation appliances … For this recipe you will only need:
- A large terracotta pan large (at least 20 cm in diameter): it is indispensable as it manages to distribute the heat in a perfectly uniform manner, allowing the meat to brown to perfection and the sauce to sober properly.
- A wooden spoon: perfect not to burn yourself and to not scratch the bottom of the pan.
- The classic “mezzaluna”, first used so much, and now replaced by electric mixers: vegetables should be cut finely, but not “blend”, and the only tool that can guarantee us a perfect result is this!
Cooking tips.
The secret to the perfect Bolognese sauce is sautéed: remember that meats and vegetables have different browning times, and should be added to the pan at different times.
To avoid rediscovery with burnt meat and raw vegetables, first sauté the vegetables for about 10 minutes and then add the meat.
Do not forget that:
- Vegetables should be cooked over a low heat.
- The meat should be browned over high heat, to “caramelize” it at the right point (just a few minutes will be enough).
We leave you with one last recommendation: Bolognese sauce must never boil, but “simmer” over a very slow fire, for at least 2 hours … Put aside the rush and enjoy our recipe!