Bolognese Sauce is probably the most versatile and widely known pasta sauce in the whole world. The sauce originally came from the city of Bologna, where it got its name. It can be served with any kind of pasta, including as one of the layers in lasagna. The ingredients are cheap and available throughout the world.
You can make the sauce is large batch and freeze it, making it a very practical sauce. Make the sauce on weekends and freeze it for the week.
Pasta with Bolognese sauce is hearty, delicious meal for everyday and to entertain guest. You can serve the sauce and the pasta with new delicious twist to make the dish more unique and tasty by grating mozzarella cheese on top and put it under very hot grill which I will describe after the recipe. Children will absolutely adore the cheesy version.
This version is traditional Bolognese sauce but I tweak it so it is very quick to cook, and does not need long simmering process. Ingredients:
– 500 g mince beef
– 50 g chicken liver (optional)
– 4 tbsp extra virgin olive oil
– 3 cloves garlic, minced.
– 2 onions, coarsely chopped.
– 500 g fresh ripe tomatoes, finely chopped. Reserve the juice
– 200 g tomato puree.
– 1 cups beef stock.
– 1 carrot, finely chopped.
– 1/2 tbsp of sugar
– 2 bay leaves
– 1 tsp dried oregano
– 1 tsp dried basil
– 3 tbsp fresh parsley, finely chopped.
– a cup of red wine
– salt and pepper (use freshly ground black pepper)
– grates Parmesan cheese to serve
1. Heat the oil in a large deep pan and fried the garlic until it turns golden. Add the onions and carrots and cook until the onion is soft. Add the mince beef and cook until it browns. Break the lumps.
2. Add the wine, tomatoes and tomato paste, stirring constantly. Add the beef stock gradually. Don’t let the sauce become too runny, so you don’t have to put in all the beef stock. Put in all the seasonings and herbs and stir it.
3. Close and leave it to simmer for 15 minutes and check if the sauce is too dry. Add the beef stock when necessary. You can also use water if you run out of beef stock. Simmer for more 15 minutes. If the sauce is too watery, dissolve tbsp cornstarch with the beef stock or water and pour it in. Remove the bay leaves when it is done.
4. Toss with pasta and sprinkle with Parmesan for serving.
A twist on how to serve Pasta Bolognese, this will also serve to heat the sauce and the pasta real quick without having to heat them separately.
Spaghetti Bolognese with Baked Mozzarella Cheese Topping
500 g spaghetti
300 g Bolognese sauce
200 g Mozzarella cheese
1. Boil the pasta with 1 tbsp of olive oil to prevent sticking.
2. Toss the pasta with the sauce, coating it thoroughly and generously. Put it on an individual ovenproof dishes.
3. Grate Mozzarella cheese generously on top of each dishes, and put them under hot grill for about 8 minutes until the Mozzarella melted and turned golden brown.
4. Serve it sprinkled with grated Parmesan Cheese and chopped parsley.