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Bolognese - the best recipe
Serves 4 Bolognese:
- 1 large onion
- 1 clove garlic
- 2-3 carrots
- 2 celery sticks
- 2 tablespoons butter
- 300 g Beefsteakhack
- 200 g Mett (spiced minced pork)
- 1 heaped tablespoon tomato puree
- 1 bay leaf
- 5 stalks thyme
- 1/2 tsp paprika-Edelsüß
- freshly ground pepper
- 1 small piece of bacon rind
- 1 can peeled tomatoes (850 g)
- 100 ml of red or white wine
- 200-300 ml beef broth or -fond
- about 150 ml of tomato juice
- some milk or cream
fry vegetables first
The onion and the garlic peel and finely chop. carrots and celery Clean, rinse and finely chop.
1 tbsp clarified butter heat in a large nonstick skillet, fry the vegetables over medium heat about 10 minutes.
Remove and set aside.
2. fry minced meat and spice
remaining clarified butter enter into the hot pan. Hack and ground pork and cook fry over high heat until the hack is seared brown and roasting have formed (which takes about 15 minutes). Here crush the meat with a spatula over again to make it crumbly.
Finally, with a large pinch sugar Spice up. The tomato paste Stir and fry for another 3 minutes more.
3. Add spices
Then the roasted vegetables, laurel and rinsed thyme sprigs and cook with paprika and pepper Spice up.
4. Let simmer Bolognese
Pork rind, tomatoes with the liquid and Wine Add and cook everything with stirring until the liquid has evaporated.
The broth to pour over low heat 1.5 to 2 hours simmer. Stir occasionally as needed something tomato juice Pour if the sauce is too thick.
Pour in the end as much tomato juice that the sauce has the right consistency.
5. The final touch
Bay leaves, thyme sprigs and the bacon rind remove. The Bolognese mix well and eventually pour in a splash of milk or cream - this is the sauce soft and mild. Finally, with Salt, pepper and sugar Season to taste.
Tips for Bolognese
Instead of wine can enjoy the Bolognese with Stock or broth prepare.
If you have time to check again and liquid nachzugießen, let pan open. Otherwise lid on it, so that the liquid does not evaporate and burn the Bolognese.
The Bolognese can freeze good, best equal to cook double the amount.
The Bolognese at a glance:
- Completed in 2 hours 30 minutes
- per serving about 405 kcal, 30 g E, F 25 g, 10 g KH
- To Spaghetti and freshly grated parmesan cheese
Hearty Bolognese - the video cooking school
In his most hearty Bolognese Fabio Haebel swears by fresh tomatoes, bacon and tidy time to a simmer. In the video, he shows step by step how to be successful recipe.
Leftover Bolognese can you use or freeze the next day in a lasagna.
And then, when the Bolognese is ready: Spaghetti it. Or tagliatelle. Or penne, just as you like. Freshly grated Parmesan over it - and enjoy!
Text: Katja Jührend Photos: Thomas Neckermann Production: Marion Swoboda An article from BRIGITTE