Bolognese sauce

Bolognese sauce

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This meaty sauce will accompany all kinds of pasta, whether dry or fresh, but will be essential to the preparation of lasagna. You can make a large quantity that you will preserve flavors (keep in small portions in the freezer for optimum preservation).

Preparation time
25 min
Cooking time
35 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Sauces
Salted Sauces
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Posted on

Ingredients

Metric US
onion
1/2
carot
1/2
Celery
1 branche
garlic clove
1
Lean bacon
50 grams
Ground beef
250 grams
Button mushroom
100 grams
red wine
1.5 Decilitres
Flour
1/2 tablespoon
canned tomatoes
800 grams
Olive oil
Provencal herbs
Parsley
3 sprigs
salt and pepper
  1. Peel onion, garlic, carrot, celery and cut into small cubes.
  2. Fry the bacon in the pan. Add the vegetables and brown the whole. Keep for later user.
  3. In a pot fry the the ground beef in some olive oil and add the mushrooms previously washed, drained and cut into small pieces and leave to simmer for 5 minutes over high heat.
  4. Sprinkle with wine and chopped parsley, mixed herbs, salt, pepper and leave the wine to evaporate completely.
  5. Pour the flour and mix 2 minutes over low heat before adding the tomato paste.
  6. Leave to simmer for 25 minutes and add the bacon and vegetables mixture 10 minutes before the end of cooking.
  7. The sauce should be slightly thick.
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Preparation time
25 min
Cooking time
35 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Sauces
Salted Sauces
Posted by
Posted on

Ingredients

Metric US
onion
1/2 unit
carot
1/2 unit
Celery
1 branche
garlic clove
1 unit
Lean bacon
50 grams
Ground beef
250 grams
Button mushroom
100 grams
red wine
1.5 Decilitres
Flour
1/2 tablespoon
canned tomatoes
800 grams
Olive oil
Provencal herbs
Parsley
3 sprigs
salt and pepper
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