Bolognese : It is a sauce used to accompany pasta such as spaghetti bolognese or typical polenta. When it accompanies a dish, the name “a la Bolognese” appears. It is a thick, red sauce , widely used in the regions near Bologna .
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- 1 Story
- 2 Ingredients
- 3 Instructions for its preparation
- 4 Conservation mode
- 5 Sources
In 1982 a delegation from Bologna representing the Italian Academy of Cuisine deposited the official recipe for this sauce at the Camera di Commercio Industria Artigianato e Agricoltura di Bologna, with the aim of guaranteeing continuity and respect for the Bolognese gastronomic tradition in Italy. and in the world.
Its main ingredients are:
- 1/2 kg. of meat ground beef
- 1/4 kg. Meat pork minced
- 1 large onion
- 5 or 6 garlic
- 4 or 5 large cans of crushed tomato
- 1/2 glass of white wine
- Olive oil
Instructions for its preparation
Peeled and whole garlic are fried in a large skillet and set aside in the mortar where they will be crushed and to which we will add the wine. Then in that same oil we will add the minced meats that we have seasoned, over medium heat, remove the mixture with a wooden spoon so that it loosens well. When we see that it is done we add the mortar and it will continue to the fire until the wine evaporates. Apart in a large pot we will pour a little oil and the chopped onion. We will let it simmer until it is transparent. Then we add the crushed tomato and leave the mixture for half an hour over low heat. We add the ingredients of the pan to the pot to put everything together. We leave the pot for 3 hours at least over very low heat and stirring occasionally to avoid sticking.