This is one of the basic italian recipes: the Classic Bolognese meat sauce or Spaghetti meat sauce. This is a recipe that every family in Italy prepare really often and not just to season Spaghetti, but all kind of pasta! The best ever.
Read the notes at the end of the recipe for alternative ingredients and suggestions.
Ingredients
- 4 cupstomato puree (passata, 1 litro)
- 1/2 cupwater (ml. 100)
- 14 ouncesminced meat (half pork and half beef, gr. 400)
- 9 ouncessausage (fresh, gr. 250)
- 1carrot (medium, 1/2 cup, gr. 50)
- 1onion (small, 1 cup, gr. 50)
- 1/2 cupcelery (1 stalk, gr. 50)
- 2.5 tablespoonsolive oil (gr. 30)
- 4 leavesbasil
- 3 pinchessalt (fine grain)
- 2 pinchesblack pepper (ground)
- 1 clovegarlic
- 2 teaspoonssugar (white)
Preparation
Wash the vegetables well and chop them finely.
In a large heavy pot, add the olive oil and fry chopped onion, carrots and celery for a few minutes on low heat, stirring occasionally.
Add the clove of garlic, the minced meat, the sausage (without the skin) chopped in smaller pieces.
Now increase the heat to medium, and let it cook until the meat has browned, stirring occasionally.
Cover the meat with the tomato sauce and the water. Add salt, pepper, sugar and basil leaves.
Cook for 2/3 hours over low heat with the lid on. Stir occasionally.
The sauce must cook slowly or it will burn.
You can serve this tasty souce over cooked pasta.
Notes and suggestions
To wipe up all the sauce left in the plate, we use to “fare la scarpetta” that means that with a piece of bread we completely clean the plate!
The Classic Bolognese meat sauce should cook slowly.
With the Bolognese sauce you can prepare a delicious Fried Pumpkin Parmigiana, click here for the recipe.