Italian Bolognese sauce

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Italian Bolognese sauce

Italian Bolognese sauce

Italian Bolognese sauce
Italian Bolognese sauce

Italian Bolognese sauce :

Number of people


2 onions

3 cloves of garlic

10 carrots

1 celery root

1 zucchini

140 g tomato paste

1 l of tomato pulp

1 l of tomato

500 g ground meat

Herbs of Provence




4 sugar cubes

15 cl white wine

4 bay leaves

3 sprigs of thyme

4 tablespoons of olive oil

Preparation: 40 min
Cooking time: 2h30
Step 1
(To be prepared preferably the day before!)
Step 2
Peel and mince the onions, then the garlic cloves, carrots and celery. Cut into pieces and grate carrots and celery in a food processor. Peel and seed the courgette and dice it finely.
Step 3
In a pressure cooker or thick-bottomed pan, sauté the onions in oil, add the minced meat and then the garlic, salt, pepper and herbs from Provence.
Step 4
Once the meat is golden brown and more or less cooked, add the grated celery, zucchini and finally the carrots. Stir and make it come back well.
Step 5
Add tomato paste, tomato pulp and juice and stir. Put it all on very low heat.
Step 6
Pour in the white wine, season with salt, pepper, herbes de Provence, basil, add the sugar cubes, bay leaves, thyme sprigs.
Step 7
Simmer slowly, making sure to stir every 15 minutes for at least 2h30 to 3 h. Adjust the seasoning by adding water to keep enough liquid (but not too much either!).
Step 8
Let stand overnight even if it has to be reheated the next day in order to let the aromas develop.
Step 9
There, it's ready!
Author's note
To that end, serve with spaghetti or fresh pasta and grated parmesan or gruyère cheese, it's a delight! Can also be used in the preparation of lasagna;)

I add my grain of salt

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