Here Are 5 Tips To Make A Delicious Homemade Bolognese Sauce
Here Are 5 Tips To Make A Delicious Homemade Bolognese Sauce
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Here Are 5 Tips To Make A Delicious Homemade Bolognese Sauce

Check out our 5 tips for making a delicious Bolognese sauce at home. You'll see, it's easy!

No more canned Bolognese sauce! It's time to start making a delicious Bolognese sauce worthy of your last trip to Italy. Bolognese sauce is not very complicated to make, but there are some tricks to know if you want to make a particularly delicious bolognese pasta dish. Here's how to do it.

1. Mix the meats

Bolognese sauce is even tastier when you mix several types of meat together. You can, therefore, add pancetta and/or sausage meat with the beef. Your sauce will be subtle and very tasty.

2. Add vegetables

Bolognese sauce is even more delicious when it is made with a good vegetable filling. You can, therefore, fry onions, carrots, celery and mushrooms cut into small regular cubes before adding the meat and tomato sauce. Your vegetables will be well caramelised, and your sauce will be incredibly tasty.

3. Caramelise the vegetables and onions

When you start your recipe, you should fry the onions and vegetables together for about ten minutes before adding the meat and tomato coulis. You can add a tablespoon of brown sugar or maple syrup to 'coat' and caramelise everything.

4. Use a quality tomato sauce

Tomato sauce is the base of Bolognese. It will bind vegetables and meats together to form a homogenous whole rich in flavours. It is therefore important to choose a good quality tomato sauce, coulis rather than pulp. To be sure, choose a good brand and check the composition: it must be rich in tomatoes and low in sugar.

5. Simmer for a long time

There's no secret, a good Bolognese sauce is a sauce that simmers slowly and for a long time. Once your vegetables are cut up, cooked, mixed with the meat and tomato sauce, cover the pot with a lid and simmer over low heat for at least an hour and a half to two hours. You should also know that a Bolognese sauce is better the next day. It can, therefore, be prepared in advance!

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By James Guttridge
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