Bolognese is a traditional Italian meat
sauce
most commonly super-speedy this can also
be used for many other dishes here's my
take on it like most meat sources they
get better the longer you cook them so I
usually try and make this on the weekend
when I have a little more time it
freezes perfectly so make much more than
you need and you'll always have someone
hand to quickly warm up into birth pasta
or make a lasagna
start with dicing the onion if you would
like the full recipe for this Bolognese
it'll be on my website as well as the
full measurements listed in the
information box below don't forget to
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each week there are a few different
types of pots or pans you can cut
Bolognese in but my favorite is a cast
iron dish it holds it heats so well it's
rather large so can fit everything in in
the shape is perfect for this type of
sauce if you don't have one a large
sized saucepan wax or even a large saute
pan place your pan or pot over medium
heat and add about a tablespoon of olive
oil when it's hot add in the onion
giving it a quick stir with a wooden
spoon we're using a sofrito excuse my
accent which is a combination of
aromatic ingredients onions carrots and
celery also known as a mirepoix and
French cuisine it creates a great base
and depth of flavors for the bolognaise
dice up 2 to 3 medium size carrots in
ear to the onions giving them a quick
stir
lastly is salary all of this can be
quite a lot of chopping so if you have
one use a food processor instead
processor until the ingredients are
small Bonato puree or another option is
grating it may look a little different
but the bolognese was still end up
tasting exactly the same
cut the onion carrot and celery over
medium heat for about three to four
minutes stirring occasionally with the
wooden spoon until the onion becomes
transparent you're not trying to Brown
the ingredients just soften them a
little
turn the heat to high in it and the
minced me you can break it up for
forehand but I find it's just as easy to
do it in the pot bolognese works best
using two different types of minced meat
beef and pork if you just have beef
don't sweat it
it'll still taste great the two
different meats give the source
different textures while the pork also
adds flavor
in fact it in your eyes break the meat
up with a wooden spoon in stir to
combine with the onions carrots in
celery
you may notice while the meat is cooking
that there is a liquid at the bottom of
the pan if this happens make sure your
head is on high and continue to cook the
meat until the liquid disappears and it
starts to fry again you want to make
sure you're browning the mince meat not
just stewing it until you can no longer
see any red or pink browning equals
favors to keep the heat on high season
while with salt and pepper when the
minced meat has browned keep the heat on
high and pour in the wine about half
cups worth the wine will deglaze the pan
basically releasing anything that has
stuck to the bottom and bubble away to
reduce you want to reduce it by half
before adding in the next ingredients
don't worry about alcohol content the
heat burns it off straight away leaving
a sweet flavor stir well to make sure
everything is well combined
turn the heat to low and add the tomato
concentrate or paste in herbes the
tomato concentrate is basically
concentrated Tomatoes which means it
adds a lot of flavor in a small package
for herbes I'm using oregano because
it's my favorite that you can also use
basil thyme or mixed herbs you need
about a teaspoon of dried makes
everything in until combines this is
where I go a little of course to what is
the traditional way to make bolognaise
in saying that keep in mind cooking is
what you make it it's great to have your
own spin on things and not just follow
recipes to the Lisa I'm using tin
Tomatoes traditionally or that would be
added next as chicken stock and there
would be all the tomato flavor in the
dish if you're not sure try both ways
and let me know what you like better
it's all about experimenting pour the
tomatoes into the Bolognese along with a
cup of water to loosen everything up and
give the Bolognese a good stir turn the
heat to low put on the lid and leave to
cook anywhere from 30 minutes to 8 hours
in my opinion the longer the better but
that all depends on how much time you
have available if you're not going to be
home transferred the sauce to a slow
cooker and cook on low give the
Bolognese a stir every so often to break
up the tomatoes close it when you want
to serve check the consistency and if
the sauce is too thin remove the lead in
some of the sauce on medium until it
thickens always make sure to taste your
food before serving and add more salt in
pepper if necessary
so if with spaghetti for the ultimate
spaghetti bolognaise or is it to make
lasagna
well even know if you would like the
recipe for that thank you for watching I
hope you enjoyed this video and I will
see you in a week