The Real Bolognese Sauce Is Made With Fresh Milk

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

To make a real Italian Bolognese sauce, which is one of the most popular spaghetti sauces, you will need fresh milk. With its help, the Italians muffle the sour taste of wine and tomatoes in the sauce, which makes it tender and creamy.

To prepare Bolognese sauce, it is best to use minced beef and pork, as in the original recipe created in the Italian city of Bologna.

Beef and pork complement each other - beef gives the sauce flavor, and pork turns it into melting in the mouth. Frying meat and vegetables plays an important role in the preparation of the sauce.

You need to fry them over high heat to fry, not to suffocate. The most important thing is not to make a single lump of minced meat. Once the liquid is added, it will be very difficult to deal with the lumps.

Milk and wine should be added one at a time, not together. The meat is first fried in milk, and after it is absorbed, the same is done with the wine. During the long stewing of the sauce, the milk and wine are separated from the meat and a thick sauce is obtained.

The more the sauce is stewed, the tastier it becomes. In the classic version, it is cooked for more than four hours, but after two hours of stewing it can also be consumed.

Once prepared, you can store it in the refrigerator for three days. After its stay in the refrigerator, it becomes even tastier. To stew it properly, let it simmer on the lowest setting of the hob and leave the lid slightly ajar.

Small bubbles should periodically appear on the surface of the sauce, but if they become large, immediately reduce the heat, because the sauce will burn. The vegetables for the sauce must be very finely chopped to melt during cooking.

For six servings of spaghetti you will need two cloves of garlic, one tablespoon of olive oil, 25 g butter, one onion, finely chopped, one carrot, finely chopped, one stalk of celery, finely chopped, 50 g bacon, 250 g ground beef, 250 g minced pork, 300 ml fresh milk, 300 ml dry white or red wine, 2 tablespoons tomato paste, 800 g canned tomatoes, spices to taste, cheese or Parmesan.

Stew the chopped or grated garlic in olive oil, to which you have added the butter, for about two minutes. Add sliced bacon and fry, then add the vegetables and sauté until translucent but not brown.

Add the whole minced meat and mash until it becomes a homogeneous mixture. Fry for about eight minutes, then add the milk. Allow to soak in the meat, stirring, for ten minutes.

Don't worry if you see lumps of milk - they will dissolve later. Add the wine and let it boil for ten minutes, stirring constantly.

Add the tomato puree, tomatoes and 800 ml of water. Add spices to taste and half a teaspoon of salt. Once it boils, reduce the heat to low and leave under a half-open lid for at least two hours.

Once the sauce is thick and shiny, remove from the heat and let it rest while you cook the spaghetti. Drizzle each portion of spaghetti generously with sauce and sprinkle with grated Parmesan or yellow cheese on top.