By Nikolina Spasojevic
Authentic Bolognese pasta
14 steps
Prep:1hCook:30min
Authentic Bolognese sauce should be mixed with a thick pasta like pappardelle or tagliatelle, in this way the sauce can be absorbed well. Once plated, add freshly grated parmigianno regianno cheese before serving it.
We always make extra Bolognese sauce and store it portioned in containers in the freezer for a quick mid-week
Updated at: Thu, 17 Aug 2023 00:04:58 GMT
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
9
Low
Nutrition per serving
Calories825.9 kcal (41%)
Total Fat53 g (76%)
Carbs31.8 g (12%)
Sugars14 g (16%)
Protein53.4 g (107%)
Sodium499.5 mg (25%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Authentic Bolognese sauce starts with a soffrito, so place a large pot on your stove (medium heat), add a generous amount of extra virgin olive oil and once warm, add onion.
Step 2
When the onion begins to look glossy and golden, add carrots, and then stir through, leaving to cook for 4-5 minutes.
Step 3
Add the mince and break it down using a wooden spoon and/or fork before seasoning with only salt and pepper.
Step 4
Mix every so often to ensure the mince is all cooked through, leaving to brown.
Step 5
Once the water has evaporated, mix in the other half glass of red wine.
Step 6
In total, authentic Bolognese sauce should cook for up to 4-5hr and this will make the meat more tender. After allowing the wine to evaporate again, mix through the passata, paste and peeled tomatoes. Crush tomatoes using the wooden spoon as you stir through.
Step 7
After 1.5hr, add 1L boiled water to the pot and mix through. At this point, taste for salt – this is a preference of taste, add only if you want more as no other seasoning is necessary for an authentic Bolognese sauce!
Step 8
Then after another hour or so, add more – the trick is when the sauce looks dry, add water, this will thicken the mixture and allow the mince to become more tender.
Step 9
Allow the sauce to bubble only a small amount and not spurt everywhere. If it is bubbling too much, turn the heat down. When the sauce is 1/2 hr away from being ready, boil 5L water in a second pot then add a tablespoon of rock salt, leaving it to dissolve.
Step 10
Once the sauce has been cooking for up to 5hr, remove it from the heat and leave to rest.
Step 11
Add your choice of pasta to the water (ours is Pappardelle) and cook according to the packet instructions.
Step 12
While the pasta is boiling, prepare a large fry pan for mixing! Next add a cup of full cream milk to your sauce and stir through then put it back on the stove for 5 minutes.
Step 13
Finally, place a frypan on the stove at a low heat, and add a generous spoonful (or two!) of Bolognese sauce, covering the base.
Step 14
Next, add the strained pasta into the pan along with a cup of pasta water. Mix this through until the pasta is completely lathered before adding another generous amount of authentic Bolognese sauce and mix again
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