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Pasta bolognese recipe

One of the best known pasta sauces is bolognese sauce. Ragù bolognese is originally prepared with ground meat and tomatoes, but there are thousands of variations around the world.

Bolognese sauce has its origins in the Bologna region of Italy, but contrary to how we think (and 99% of the world), it is not consumed there with spaghetti. Traditionally the sauce is served in lasagna or with tagliatelle. That is, surprisingly you will find the famous spaghetti bolognese in canteens and restaurants all over the world, except in Italy!

This is a recipe adapted from the thousands of recipes that exist for this sauce. Therefore, you can change the proportions and use them only as a parameter to create your own recipe.

Pasta bolognese recipe ingredients

500 g of beef
500 g pork meat
1 carrot
1 onion
some celery stalks
500g tomatoes (or canned peeled tomatoes)
Garlic
Parsley
Basil
Olive oil
A tablespoon of butter
Red wine
1 cup chicken or beef broth
Pasta cooked all dent

Pasta bolognese recipe preparation

To make a basic tomato sauce
Sauté some garlic cloves in olive oil. Add the tomatoes and cook for 20 minutes or until the tomatoes break down. Reserve

Bolognese sauce
Chop the carrot, onion, 3 garlic cloves and celery into very small pieces. Heat 2 tablespoons of olive oil and melt the butter in it. Add the chopped vegetables and sauté until they become golden in color, however it is important that the vegetables are well sautéed, almost wilted. Mix the meats and sauté until they have a crispy appearance. Add the broth and let it evaporate. Add the wine and wait for it to evaporate. Mix the tomato sauce and cook with the purpose of incorporating it well into the meat. Season with salt, pepper and herbs as desired.