Bolognese sauce

Bolognese sauce originated from Bologna. In the 18th century, Italy was abuzz with recipe innovation and culinary invention. The Italians concocted new recipes using onions, celery, and carrots. Stewing a wide array of common ingredients led to the creation of ‘ragu alla bolognese.’

Interestingly, the word ‘ragu‘ comes from medieval France. French aristocrats dined on a meat sauce called ‘ragout.’ This unique dish consisted of meat, vegetables, and wine-braised together. Ragu is very similar to ‘Bolognese sauce.’

The Italians innovated the recipe by serving the bolognese sauce on pasta. It is now considered an international sensation, and it is sold in the supermarket.

Many people also cook it at home, and if you’re searching for a flavourful bolognese recipe that embodies the cultural history and significance of this amazing sauce, you’ve come to the right place.

Ingredients

Olive oil, Oyster sauce, Tomatoes Tomato paste, Heavy cream or milk. Onions, Carrots Garlic cloves. Ground nutmeg, Dried oregano, Celery powder, Beef stock cube.

Bolognese is an incredibly enchanting sauce. It comes together effortlessly and creates layers of flavor that are both comforting and satisfying. Olive oil makes a silky richness, and oyster sauce adds depth and umami flavor. A splash of vinegar adds a tang. Some people choose to use white or red wine, but that is entirely up to your preferences.

Tomatoes are the central star of this show; passata sauce will give you a smooth sauce, whilst freshly diced tomatoes will provide you with a chunkier sauce unless you choose to blend it, of course. Tomato paste adds a concentrated taste, giving the bolognese sauce a full-bodied taste.

The heavy cream adds smoothness to the rich tomato flavour. The aromatic trio comes with onions, carrots, and garlic. The spices such as ground nutmeg, beef stock cube, dried oregano, and celery provide powerful savoury notes.

Instructions

Peel the carrots and chop them into small cubes. Dice the onions into small cubes. Cut the celery into small pieces. Finely mince the garlic cloves. Preheat the pot to medium-low heat. Add the onions, minced garlic, and carrots. Cook and stir occasionally until the vegetables are golden, approximately three minutes.

Add the ground nutmeg, salt, dried oregano, dried basil, and celery powder (Substitute with fresh celery). Add the oyster sauce. (Substitute with 1/4 cup of red wine or one tablespoon of white vinegar). Add the beef mince with the beef stock cube and tomato passata. Cook the tomato base sauce for ten minutes.

Tomatoes: Add passata sauce. Reduce the heat. Bolognese sauce must be simmered on low heat for 45 minutes. If the mixture is very thick, add 1/4 cup of water. Stir occasionally to ensure the sauce does not stick to the bottom of the pot.

Add the cream: After the Bolognese sauce has simmered, pour the heavy cream and stir to mix the ingredients. Let the heavy cream simmer with the sauce for two to three minutes. The addition of the cream will tenderize the beef mince after the sauce has reached a thick consistency. Taste and adjust the seasonings. The sauce will have a deep maroon-brown colour and be hearty in flavour. Serve with Spaghetti or tagliatelle pasta.

What to Serve with Bolognese sauce?

Bolognese sauce can be a base for several recipes, including Lasagne, Pasta, Moussaka, Baked Ziti, and more. It is considered a slow and rewarding process that requires patience and persistence. Bolognese sauce differs from Marinara sauce in that the flavour is built gradually in each layer. The versatility of Bolognese sauce is that it can be used in several ways. You can incorporate it into a Lasagne or serve it on a bed of Spaghetti.

Expert tips

You can substitute marinara sauce or the store-bought version. If you’re making the tomato blend from scratch, add four large tomatoes to a blender and finely blend with the tomato paste. 

How to Store Bolognese sauce?

Store in an airtight container for five to seven days. Reheat on the stove. Bolognese sauce can also be frozen. To defrost, thaw on the countertop and reheat on the stovetop.