Bolognes, the famous Italian meat sauce, is amazingly satisfying about boiling for hours on the stove, aroma of your entire home's meat aroma. Sahaasa! While this sauce is usually served with a hearty pasta, you can also work in baked potatoes, bell pepper or dance! I liked this simple Bolognes recipe If I ate it with rice. (I.e., have I ever talked about some more Porto Ricon?!)
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“It was very good! I didn't want to stop eating, I couldn't get enough 🤤.”
Stephanie
Simple recipe for Bologenes sauce
Now, I am the first to say that this is not a traditional recipe. Bolognes is the traditional meat sauce of Italy Bologna. It is mainly ground beef in which a little pork has been thrown, stagged in the tomatoes, the touch of milk and butter is removed from the acidity of the sauce. American meat sauces are tomato-forward, often mixed with garlic, oregano and other herbs.
In this version, I combine two styles to make something that is simple, tasty, and fully for cooking. I exclude pork meat for extra rooms to favors the budget and tilting it on a little garlic. I also use a canned crushed tomatoes instead of fresh to save time and money (even if you like you can use fresh). It's still perfect after boiling, warm and slowly boiling – the type of sauce that is lovingly sticking to your pasta!
Bologness recipe
Bologones, dreamy (and easy) Italian meat sauce, more than pairs. Work in baked potatoes, bell pepper, rice or dance!
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- 4 Tbsp Butter, split ($ 0.56)
- 1 Medium onion, cooking ($ 0.70)
- 1/2 Tsp Salt, split ($ 0.01)
- 2 Stalk ($ 0.20)
- 1 Carrot ($ 0.11)
- 2 Petal garlic, grated* ($ 0.08)
- 1 Lb Ground beef, 80/20 ** ($ 4.98)
- 1/4 Tsp Fresh crack black pepper ($ 0.01)
- 1 Cup Milk ($ 0.18)
- 1 Cup Wine (red or white) *** ($ 1.14)
- 1 28 oz cans Crushed tomatoes **** ($ 1.69)
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Place a pot of heavy-soaked pot on medium heat. Add butter to the pan. When the butter is foam, add the onion and 1/4 Spoon salt. A translated.
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Add the vegetable or salad and the carrot and the sauce for two minutes, unless they soften anything.
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Next, add the garlic and add about 1 minute until it is fragrant.
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Add ground beef and pepper. Brown the beef, cut it with a wooden spoon while it is cooking.
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Once the beef is brown, add milk, wine and the rest of the 1/4 Spoon salt. Stir occasionally and simmer for about 30 minutes until completely vaporized.
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Add crushed tomatoes. Mix until it is included. Reduce the heat as soon as the tomatoes come to boil.
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3 hours of cook, open. Stir from time to time. If the sauce is dry, stir in half a cup of water. Once it is over, taste of salt and pepper.
We see how it is Calculate the recipe costs here??
** I use one 80/20 ground beef?? Lean Beef does not work well for this recipe.
*** I use White wineBut either Red or white will work?? But if you use red, it is necessary to cook for a long time with the sauce to reduce the taste. White wine cooks very fast.That's why I used it in this recipe. If you do not want to use the wine, Take it with a little white vinegar with a little white vinegar in white grapes??
**** If you want to use Fresh tomatoesYou have to purify the fresh tomatoes first and double the cooking time on the sauce.
Service: 1CupCalories: 280KcelCarbohydrates: 12GProtein: 13GFat: 18GSodium: 386MillilgramFiber: 3G
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At nutrition disconnection.
How to make Bolognes Step-by-step photos
Collect all your ingredients.
Sot vegetables: Place a heavy-bottle (like a Dutch oven) on medium heat. Add 4 tablespoons butter to the pan. When the butter is foaming, add 1 medium petal onion and 1/4 tablespoon salt. Sot until the onion is translucent.
Now, add 2 stalks of cloves and 1 large petal carrot and add two minutes until soft for two minutes. Next, add 2 cloves of grated garlic and until it is fragrant, about 1 minute.
Brown beef: Carefully add a pound ground beef and 1/4 tablespoon pepper. The ground beef breaks down in small meat and breaks with a wooden spoon.
Add milk and wine: Once the beef brown, add 1 cup of milk, 1 cup of wine and the remaining 1/4 teaspoon salt. Sometimes stirring and simmer (boil) until the liquid is completely evaporated. It took me about 30 minutes a total.
Add to the tomatoes: Insert the crushed tomatoes into 28-ounce cans and mix to combine. Once the tomatoes come to boil, reduce the heat immediately.
Cook and serve: Cook for 3 hours, without lid. Stir this occasionally. If the sauce is dry at all, stir in half a cup of water. When it boils, taste salt and pepper and adjust the spice. Serve a hearty pasta like Tagelietel, Pappardele or Rotney. You can add it with baked potatoes, fill the bell chilli or serve on rice or dance!
- Use a large heavier pot. A Dutch oven is perfect, as it retains heat and boiling the ingredients without irritation.
- Chop onions, carrots and vegetables or lettuce in small toss. Make sure that all the vegetables are the same size, helps them to melt in the sauce and create a solid taste.
- Be patient. This homemade Bolognes is a long game. Cook on a boil for at least 3 hours. Don't boil.
Instructions for serving
This rich, hearty sauce demands some kind of pasta, but as I said earlier, you can serve it with baked potatoes or dances! However, a piece of warm, battery Garlic bread There is no negotiation for most people on the side. If I want something new to balance all this, I will throw together a quick one Greek saladA lot. This is a simple, satisfying meal that kills all the right notes.
Storage and rehatiting
Since plastic stains, place the sauce in the airtight container, possibly in the glass or ceramic. It will remain in the fridge for 4 days and in the freezer for 3 months. If you are freezing this recipe for Bologenes, try to do this in the parts, so that you will only melt it once. Heat on medium heat until steam starts on the stovetop or in the microwave. If it is microwaves, I am on top of a paper towel on it so that it does not split everywhere.
Our Bologness Recipe was originally published 4/15/23. It was repeated again, re -worked and re -published to be better than before 4/22/55??