Regarding meat, it is better to do it with a mixture of pork and beef since it always has more fat and gives it more flavor.
I don't know what I like more, if the pasta or the sauces that are usually prepared to accompany it. It is true that the pasta is rich even with the minimum, with a little oil, cheese and pepper it is already perfect, but there are some sauces that are so rich that they take all the prominence of the dish, and this is one of them.
This recipe for homemade bolognese sauce is very simple and the result is very tasty thanks to the stir-fry of vegetables that is prepared, a well-chosen meat and the richest tomato sauce. The meat is tender and the whole is a real delight, ideal for pasta dishes but also for other preparations.
The Bolognese sauce is very versatile since it can be used in many recipes such as to make stuffed mushrooms in the oven, cook aubergines stuffed with minced meat in the microwave, a tasty Greek moussaka or musaka or a homemade calzone pizza with sauce Bolognese and vegetables.
Bolognese Sauce Recipe
- 500 grams of minced beef
- 150 grams of bacon
- A medium onion
- A medium carrot
- 200 ml of fried tomato
- 100 ml of red or white wine
- 50 ml of whole milk
- Fresh parsley
- ground black pepper
- Virgin olive oil
To prepare the Bolognese sauce in a traditional way we are going to use minced beef, although if you prefer you can substitute it with minced pork or mixed meat. We always recommend that you buy the meat at the butcher shop, choose it and have it chopped up by the butcher, so we guarantee good meat, which is not always the case when we buy minced meat already packaged. It is better to chop the meat with a knife than to mince it, so the pieces are noticeable when eating, and it preserves its flavor better. You can also use chicken meat or even make vegan Bolognese sauce.
When we have the minced meat, we salt and pepper it while we continue with the preparation of the other ingredients. We cut the bacon into pieces, and reserve it for later. Peel the onion and carrot and chop them into pieces that are not too big. And then we put a good frying pan with a drizzle of virgin olive oil to heat over medium heat, and add the chopped bacon, which we will cook over medium-low heat for about 10 minutes, to release the fat.
After this time we take it out and reserve it for later, and in that little fat that has remained in the pan, we are going to fry the chopped onion, over medium heat and stirring from time to time. After two or three minutes we add the chopped carrot and salt, and let the vegetables cook well for about 10 more minutes. Then we are going to add a little chopped fresh parsley, a little rosemary and oregano, and add the chopped meat, to cook it for about 5 minutes.
Once the meat has taken color, add the fried tomato, homemade or bought in the supermarket, pour in the milk and red wine and let it cook over low heat for 45 or 50 minutes, so that the sauce is well reduced. If you see that it needs a little more liquid, we add a little more milk to make the sauce juicy. At the end we toss the fried bacon, stir well and we would have our exquisite Bolognese sauce ready, which we can use to serve with a pasta dish or to make a lasagna or some cannelloni, you will see how you are going to love it.
Servings / Units: 1
Approximate Preparation Time: 60M
Approximate Calories: 140
420 grams of flour
100 grams of frozen spinach
75 grams of fresh basil
150 grams of minced beef
150 grams of minced pork
500 grams of tomato sauce
750 grams of bechamel sauce
150 grams of emmental cheese grated
Thaw the spinach in the fridge. Peel the onion, grate it and fry it in a background of oil until it is transparent. Add the meat and brown it for a few minutes; Stir with a fork to loosen. Salt and pepper and mix with the tomato sauce.
Wash the basil and chop 50 g, along with the drained spinach. Crack the eggs in a bowl and add 400 g of flour, the spinach and the basil. Season and knead until you get a smooth dough; If you find it difficult to work, add 1 tablespoon of oil.
Form a ball, cover it with a kitchen towel and let it rest for about 30 minutes. Divide it into 4 parts and roll them out with the rolling pin, on the floured table, until very thin.
Cut the dough sheets into strips of about 15 x 5 cm; narrowing the pasta 1 cm at one end. Preheat the oven to 180o.
Heat plenty of salty water in a pot, pour a thread of oil and add the pasta strips, one by one. Cook them for 2 or 3 minutes, remove them and run them under cold water.
Drain them well, spread them on a cloth and spread the Bolognese on them, lengthwise. Roll them up, starting at the widest end, and cover with the béchamel sauce. Sprinkle with the cheese, bake 25 minutes and decorate with the rest of the basil.
Spinach lasagna with bolognese sauce
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