Meet my all-time favorite bolognese recipe #pasta #pastarecipe

Meet my all-time favorite bolognese recipe ♡

If you loved this delicious recipe I would truly appreciate it so much if you would give a review! ❤️

Well to be sure, the certified traditional bolognese recipe will always remain the undisputed authentic classic. But over the years, I’ve come to learn that I personally prefer a more modern take on the original recipe. One with a rich, slow-simmered, tomato base (versus the traditional version, which many are surprised to learn includes minimal tomato), one made with an extra-flavorful variety of meats (including Italian sausage, in addition to traditional beef and pancetta)

It’s not a complicated recipe to make at all, but it is one that requires a bit of extra love and time. And one that — I promise — will be so worth it. ♡ So turn on some good music in the kitchen, maybe pour yourself a glass of wine, gather up these ingredients, and settle in for a few hours of cooking up the coziest, richly-flavored, most delicious bolognese recipe I know. You are in for a treat!

🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can of San Marzano whole tomatoes or another brand of good-quality whole tomatoes to serve as the base for this sauce.
🔪Fresh Pasta: Try to use rigatoni, tagliatelle, or another wide long noodle shape.

Ingredients:

-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 3 pcs (medium)
-2 stalk celery
-White wine 200 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes without skin in its own juice (San Marzano or another brand of good)
-Salt and pepper to taste
-Tagliatelle
-Butter
-Garnish: freshly grated Parmigiano

Once the wine has reduced add the beef stock. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.

The end result is a pure meaty richness that you will love ❤️
I prefer to not fully brown the meat so that the meat will cook directly in the tomatoes. This keeps the meat really tender which is what you want in a bolognese.

Believe me, once you try this, authenticity will be the last thing on your mind ☺️ If you’re in a pinch and you can only cook your sauce for 1 hour, go ahead. Who am I to tell you it won’t be delicious? But it won’t be Bolognese sauce 🤷‍♀️

When the pasta is ready, I toss it with most of the sauce, adding more pasta water if necessary so all the pasta is coated with the sauce. Finally, just before serving, I top with the remaining sauce for that wow factor! 🥰

#shortsvideo #shortsrecipe #shortfoodvideo

[ChefSofiaa]

Meet my all-time favorite bolognese recipe ♡

If you loved this delicious recipe I would truly appreciate it so much if you would give a review! ❤️

Well to be sure, the certified traditional bolognese recipe will always remain the undisputed authentic classic. But over the years, I’ve come to learn that I personally prefer a more modern take on the original recipe. One with a rich, slow-simmered, tomato base (versus the traditional version, which many are surprised to learn includes minimal tomato), one made with an extra-flavorful variety of meats (including Italian sausage, in addition to traditional beef and pancetta)

It’s not a complicated recipe to make at all, but it is one that requires a bit of extra love and time. And one that — I promise — will be so worth it. ♡ So turn on some good music in the kitchen, maybe pour yourself a glass of wine, gather up these ingredients, and settle in for a few hours of cooking up the coziest, richly-flavored, most delicious bolognese recipe I know. You are in for a treat!

🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can of San Marzano whole tomatoes or another brand of good-quality whole tomatoes to serve as the base for this sauce.
🔪Fresh Pasta: Try to use rigatoni, tagliatelle, or another wide long noodle shape.

Ingredients:

-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 3 pcs (medium)
-2 stalk celery
-White wine 200 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes without skin in its own juice (San Marzano or another brand of good)
-Salt and pepper to taste
-Tagliatelle
-Butter
-Garnish: freshly grated Parmigiano

Once the wine has reduced add the beef stock. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.

The end result is a pure meaty richness that you will love ❤️
I prefer to not fully brown the meat so that the meat will cook directly in the tomatoes. This keeps the meat really tender which is what you want in a bolognese.

Believe me, once you try this, authenticity will be the last thing on your mind ☺️ If you’re in a pinch and you can only cook your sauce for 1 hour, go ahead. Who am I to tell you it won’t be delicious? But it won’t be Bolognese sauce 🤷‍♀️

When the pasta is ready, I toss it with most of the sauce, adding more pasta water if necessary so all the pasta is coated with the sauce. Finally, just before serving, I top with the remaining sauce for that wow factor! 🥰

[Ingolf_unterwegs]

So happy that you used Tagliatelle and not Spaghetti 😊 looks soooo good. 😍

[johnvillagran]

София, огромное спасибо за рецепт, как всегда на высоте)