4 great recipes for Bolognese sauce with Italian roots

A favorite tomato delicacy with a touch of Italy, which has its roots in the city of Bologna.

The Bolognese sauce excited its consumers so much that it began to spread like a virus across the country.

After all, what is the first thing that comes to mind when you associate it with spaghetti?

Come and prepare it the way you like it.

Healthy Bolognese sauce made from minced meat

You can’t help but fall in love with bolognese ragout according to Jamie Oliver. Will this recipe be part of your family heirlooms?

INGREDIENTS:

• a sprig of fresh rosemary
• 50 g of bacon
• olive oil
• 500 g of quality beef (minced)
• 500 g of good quality pork (minced)
• 2 carrots
• 1 onion
• 2 stalks of celery
• 1 tablespoon tomato puree
• 2 cans of peeled tomatoes
• salt
• pepper

METHOD:

• Finely chop the rosemary together with the bacon.
• Fry the rosemary together with the bacon in a spoonful of oil.
• After two minutes, add freshly ground meat (preferably prepared at home or at the butcher), stir occasionally to coat on all sides, and simmer for 10 minutes.
• Finely chop the onion, carrot and celery and add to the meat.
• After 15 minutes, add the puree and peeled tomatoes, mash them a little with a fork and cover with 2 cans of water.
• Let it cook until the liquid is reduced (about 2 hours).
• Add salt and pepper as needed.

Cook with Jamie Oliver. Here is the video recipe:

Easy Bolognese Recipe | Jamie Oliver

Real bolognese sauce for pasta

You can serve this hearty sauce with pappardelle or tagliatelle. But you can easily use it in our favorite lasagna recipes .

INGREDIENTS:

• 2 tablespoons of olive oil
• 4 cloves of garlic
• 1 onion
• 1 carrot
• 1 stalk of celery stalks
• 450 g of ground beef
• 250 g of ground pork
• 1 and ¼ cups red wine (or beef stock)
• 1 cup whole milk
• 800 g peeled tomatoes (in a can)
• 4 spoons of tomato puree
• 1 tablespoon of Italian seasoning
• 1 bay leaf
• ½ teaspoon of salt
• ¼ teaspoon pepper
• parmesan or other cheese for sprinkling

METHOD:

• Finely chop the onion and fry in oil.
• Add pressed garlic, finely chopped carrot and celery and sauté for 5 minutes.
• Then add the minced meat and simmer for 7 minutes.
• Add the milk and let it evaporate.
• Add tomato purée, Italian spices, pickled tomatoes and bay leaf.
• Dilute with water as needed.
• Simmer slowly and calmly for two hours.
• Serve with your favorite pasta, preferably sprinkled with Parmesan.

Quick Bolognese sauce for spaghetti

We also did not forget the recipe for Bolognese sauce without meat.

INGREDIENTS:

• 2 onions
• 2 carrots
• 2 cloves of garlic
• 2 stalks of celery stalks
• 2 cans of peeled tomatoes
• fresh basil
• 1 teaspoon of dried oregano
• 2 bay leaves
• 2 spoons of tomato puree
• 200 ml beef stock (or vegetable stock)
• a pinch of chili
• 125 ml of red wine
• 6 cherry tomatoes
• salt
• pepper

METHOD:

• Finely chop the onion and fry in oil.
• Add finely chopped carrots, pressed garlic and finely chopped celery.
• Add the tomato puree and bring to a boil.
• This will be followed by peeled tomatoes, cherry tomatoes cut in half, basil, oregano, chili, red wine, beef stock and finally bay leaves.
• Cook until thickened and softened.
• Season with salt and pepper.

Lentil Bolognese sauce with zucchini spaghetti

This recipe for Zucchini Spaghetti Bolognese Sauce can also appeal to vegans or vegetarians. Enjoy a variation that is completely flour-free.

INGREDIENTS:

• 1 tablespoon of olive oil
• 1 medium shallot
• 4 cloves of garlic
• 2-3 medium carrots
• pinch of salt
• 750 g pureed tomatoes
• a pinch of red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon of dried oregano
• 1 tablespoon coconut sugar (stevia)
• ½ cup of water
• ¾ cup red lentils
• 2 medium-sized zucchini

METHOD:

• Fry finely chopped shallots in oil and add pressed garlic.
• Then grate the carrot on a coarse grater and add.
• Season with salt and pepper, pour over tomato puree, add slices of pepper, oregano, basil, coconut sugar, lentils and water.
• Cook until softened and thickened, about 17 minutes.
• Season to your liking.
• To prepare zucchini spaghetti, you will need a vegetable slicer (spiralizer) or a spaghetti peeler.
• Wash, dry and cut the zucchini.
• Then just fry it in a little oil until soft and salt it.

In addition to peeled canned tomatoes, you can of course also use fresh tomatoes. Especially if you have some from the garden, it would be a shame not to use them. Just cut their lower part in a cross and put them in boiling water for 3 minutes. The peel separates nicely and you can peel the whole tomato with simple strokes.

Always choose your meat carefully. It pays to buy meat fresh whole or minced from a butcher. Semi-finished products are often supplemented with other non-edible ingredients. Beef leg or fatter shoulder is best. From pork, ideally the front leg or neck.

Real bolognese sauce is cooked really slowly and for a long time. The cooking time, or rather the stewing time, can go up to 2-4 hours, but it is really worth it.

Do you love Italian cuisine? Get inspired by other Italian-style pasta recipes . Or try other spaghetti sauce recipes .