Recipe: Bolognaise Sauce

Name: Sauce bolognaise
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 portions
Ingredients: Cette sauce appelée «alla bolognese »est originaire des plaines de Romagne.je sais que des puristes vont m'agresser un peu, mais après tout c'est mon interprétation de la sauce bolognaise, elle à toujours été appréciée par ceux qui l'ont goûtée.comme d'habitude lorsque les tomates seront bien mûres faites en plus que nécessaire et congelez-la en petites barquettes pour des festins toute l'année.sauce Bolognaise pour 8 personnes (environ) :500 g de viande hachée maigre de boeuf(en Romagne:+ veau et porc)2 oignons épluchés et coupés en mirepoix (petits carrés)2 carottes épluchées et coupées en mirepoix1 branche de cèleri épluchée et coupée en mirepoix3 gousses d'ail dégermées écrasées et hachées6 grosses tomates mûres émondées(la peau retirée) et coupées en gros quartiers2 cuillers à soupe de concentré de tomates75 cl de bouillon de boeuf préparé1 pincée d'origanquelques feuilles de basilic frais (ou sec si besoin)une pincée de fleur de thym1 feuille de laurier3 cuillers a soupe d'huile d'olivessel1 pincée de piment d'Espelette* ou de cayenne

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (44 reviews) Other dishes

Prep 15 min

Cook 120 min

Total 2h15

Servings 8 serv.

Ingredients for 8 servings

This sauce called "alla bolognese" originates from the plains of Romagna.
I know that some purists will criticize me a bit, but after all this is my interpretation of bolognaise sauce, it has always been appreciated by those who have tasted it.
as usual when tomatoes are ripe, make more than necessary and freeze it in small containers for feasts all year round.
Bolognaise sauce for 8 people (approximately):
500 g of lean ground beef (in Romagna: + veal and pork)
2 peeled onions cut into mirepoix (small squares)
2 peeled carrots cut into mirepoix
1 peeled celery stalk cut into mirepoix
3 cloves of garlic degermed, crushed and chopped
6 large ripe tomatoes blanched (skin removed) and cut into large quarters
2 tablespoons of tomato paste
75 cl of prepared beef broth
1 pinch of oregano
a few fresh basil leaves (or dried if needed)
a pinch of thyme flowers
1 bay leaf
3 tablespoons of olive oil
salt
1 pinch of Espelette pepper* or cayenne

Step-by-step directions

1- In a large pot put your 3 tablespoons of olive oil then when it is slightly hot, add the diced carrots, diced onions, diced celery, chopped garlic, thyme flowers, oregano, bay leaf, salt and pepper and let sweat covered for 10 minutes.

2- Add the meat by breaking it apart then add the tomato quarters, let sweat for another 10 minutes then add the 2 tablespoons of tomato paste, stir and finally pour in the beef broth.

3- Bring to a boil, season with salt and pepper with cayenne pepper or Espelette pepper, and correct your seasoning.

4- Let cook very gently for 2 hours, making sure your sauce does not stick.

5- Just 5 minutes before the end, add the fresh basil and remove with a large spoon any excess fat that has risen to the surface.
There you have it, you will only need to remove your bay leaf and your Bolognaise sauce will be ready!
Many chefs put wine in this preparation but (and this is a personal choice) I find that the benefits of "Mother Nature" are enough to give flavor to this bolognaise sauce recipe and the same goes for sugar in my opinion unnecessary because in full season your ripe tomatoes have almost no acidity and moreover the diced carrots and tomato paste finish removing what little remains
Same for Espelette pepper of course not present in the basic recipe but which enhances the taste of the whole
Now with this sauce ready it is up to you to play: pasta of course but also veal or poultry cutlets, pan-fried fish etc.
the list of preparations that can be cooked with this sauce as an accompaniment is

Sauce pour pâtes Bolognaise Italie