How to Make Bolognese Sauce – Recipe by Laura Vitale – Laura In The Kitchen Episode 55



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45 thoughts on “How to Make Bolognese Sauce – Recipe by Laura Vitale – Laura In The Kitchen Episode 55

  1. Ingredients

    2 tablespoons olive oil
    1 onion, very finely sliced
    2 celery sticks, very finely diced
    1 carrot, very finely diced
    500g minced pork
    500g minced beef
    50ml red wine
    50ml milk
    4 tablespoons tomato puree
    300ml Passata (optional)
    400ml chicken or vegetable stock
    500g fresh tagliatelle
    Parmesan shavings to serve

    Method

    Heat half the oil in a large sauté pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.

    While the vegetables are cooking, put all the meat in a large bowl, pour over the remaining olive oil and crumble the meat between your fingertips. Add the meat to the pan and fry until brown – around 5 minutes.

    Deglaze the pan with the red wine and allow to simmer for a couple of minutes, then add the milk. Simmer for 2 minutes before stirring in the tomato purée, passata and stock. Simmer gently for 3 hours until reduced and thickened. Once cooked, remove from the hob, season with salt and pepper then cover with a lid and leave for 20 minutes – you do not want the sauce to be boiling hot when you serve it.

    When ready to serve, bring a large pan of water to the boil and season generously with salt. Add the Tagliatelle to the pan and cook for 2–3 minutes or until just cooked. Drain the pasta, then return to the pan with the sauce and toss to combine. Serve in bowls with a few Parmesan shavings scattered over, if you like. Enjoy!

  2. So this afternoon I decided I was going to make this dish for tea, I just watched the video as I was a little confused with the recipe. And it's literally the 7th anniversary of you posting this video!!

  3. Marcella Hazan must be rolling over in her grave. Where is the milk? And where is the 4-6 hours of simmering which definitely develops the unique flavor and texture of true bolognese sauce?

  4. There are NO peas in an Italian Bolognese!!! But you do need celery. And cook the vegetables first, then the meat. And, of course the right pasta for Bolognese is Spaghetti!

  5. I use Marcella Hazan's recipe for Bolognese. It takes 6 hours from start to finish and is well worth the time. First, onion, carrot and celery are sautéed in olive oil. Then ground beef (or a combination of ground beef and ground veal) is browned and salt added. Next, a cup of milk is added to tenderize the meat and simmered until the milk evaporates. Wine is added, and that has to simmer very slowly until evaporated. Once the tomatoes are added, the sauce has to simmer for a minimum of 3 hours. And, as I said, it's well worth the time.

  6. Sorry Laura, I love your recipes, but this is no Bolognese Sauce. You are missing a lot of ingredients, plus bolognese sauce takes a lot of time to make it. This is just meat sauce with carrots and onions and tomato sauce. And I never heard of peas in bolognese sauce. C'mon, where is the garlic, celery, milk or cream, and so forth….. Sorry, just my opinion !

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