Bolognese Sauce

Name: Bolognese Sauce - Nidia M.
Ingredients: 1.5 kg of beef 50 g oil Salt 10 g oregano 2 g thyme 2 g basil 2 g 4 g pepper mustard 25 g 750 g peeled tomatoes tomato concentrate (30%) 750 g white wine 125 g lemon (

Pasta/Pizza - Bolognese Sauce by Nidia M. - Recipia

Bolognese sauce is prepared simply: the beef is sautéed separately, while the other ingredients are mixed in a pot. In the end, the meat is added to the sauce, and the consistency is adjusted with water if necessary. I use this base for pasta, but also for lasagna, where the sauce needs to be thick enough without being too dry. The quantity obtained is generous, suitable for several servings, but the original recipe does not specify an exact number of servings or cooking time. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified Servings: not specified; results in a large quantity of sauce Difficulty: easy Recipe type: sauce for pasta and lasagna Ingredients 1.5 kg beef 50 g oil 10 g salt 2 g oregano 2 g thyme 2 g basil 4 g pepper 25 g mustard 750 g peeled tomatoes 750 g tomato paste with 30% dry substance 125 g white wine 50 g lemon juice 375 g water The quantities of spices are weighed, so it's best to follow them as closely as possible if you want to maintain the recipe's flavor. Water is added at the end and can be added gradually, depending on how thick the sauce is and how it will be used. Preparation method 1. Prepare the ingredients Weigh the meat, oil, and the rest of the ingredients. The tomatoes should be peeled, and the lemon juice is used in the amount of 50 g. Place the peeled tomatoes, tomato paste, white wine, mustard, salt, oregano, thyme, basil, pepper, and lemon juice in a pot. 2. Sauté the meat In a frying pan, add the 50 g of oil and add the beef. Sauté the meat until it is cooked and changes color. Stir during cooking so that large pieces do not stick together. The recipe does not specify an exact time for this step. Stop when the meat is sautéed without letting it dry out unnecessarily. 3. Prepare the sauce base While the meat is cooking, mix the remaining ingredients in a pot: peeled tomatoes, tomato paste, white wine, mustard, lemon juice, and spices. If the tomatoes are whole, you can crush them while mixing to make the sauce easier to homogenize. 4. Combine the meat with the sauce When the meat is ready, add it to the pot with the tomato mixture. Mix well so that the meat is evenly distributed in the sauce and the spices are spread out. 5. Adjust the consistency Water is added at the end, after you have mixed the meat with the other ingredients. It is not mandatory to use all 375 g at once. Add water gradually until the sauce reaches the desired consistency. For pasta, the sauce can remain thicker to adhere well to it. For lasagna, it can be adjusted so that it spreads easily between the sheets. The original recipe mentions that water can only be added at the end for consistency control. 6. Use the sauce Bolognese sauce can be used for pasta or in preparing lasagna. If using it for lasagna, spread it in layers along with the other components of the dish. For pasta, place the sauce over it and mix before serving. Why I make the recipe often It is a practical recipe when I want to prepare a large quantity of sauce at once. It has a simple base with beef, tomatoes, tomato paste, and spices, and the consistency can be adjusted at the end without needing to modify the other ingredients. It works for both pasta and lasagna, making it useful for various dishes. Tips The meat is sautéed separately from the tomato base, as specified in the recipe. This way, you can check more easily how well it is cooked before combining it with the sauce. Water should not be poured all at once from the start. Add it at the end, in stages, to better control the thickness of the sauce. If using whole peeled tomatoes, crush them well in the pot before combining the sauce with the meat. This way, the composition will be easier to spread over pasta or between the layers of lasagna. Salt, pepper, and the other spices are already specified in exact quantities. It is preferable to add them to the sauce base before adding the meat, as indicated in the recipe. Substitutions Beef is the main ingredient and should not be replaced if you want to keep the recipe in its original form. The source does not specify alternatives for the type of meat. White wine is part of the composition, and no replacement is indicated for it. If you do not use it, the result will not be exactly that of the original recipe. For tomatoes, use peeled tomatoes, and for the other tomato component, keep the tomato paste with 30% dry substance. Variations The simplest variation is adjusting the consistency by the amount of water added at the end. A thicker sauce is suitable when serving with pasta, while a slightly more fluid one spreads more easily in lasagna. You can use the same base in different portions of pasta or in layers of lasagna without changing the ingredients. The recipe does not include other vegetables or spices, so these are not necessary for its preparation. Serving ideas Use the sauce for pasta, mixing it with it before serving. It can also be used for lasagna, where it is important to be soft enough to spread between sheets. For simpler use, prepare the sauce and use only the necessary amount for that meal. The rest can be saved for another portion of pasta or for lasagna. Frequently asked questions Can Bolognese sauce be used directly in lasagna? Yes. The recipe is explicitly mentioned as being suitable for lasagna. Adjust the water at the end according to how easily you want the sauce to spread between the sheets. Does all the water need to be added? Not necessarily. The 375 g represents the amount specified in the recipe, but water can be added at the end to achieve the desired consistency. Add it gradually and stop when the sauce has the right texture. When is the meat added? The meat is sautéed separately in oil, then added at the end to the pot with the other ingredients. After that, mix the sauce for homogenization. Can I use other spices? The recipe includes oregano, thyme, basil, and pepper. To maintain the original flavor, use these quantities. No other spices are specified. How long is the sauce cooked? The source does not specify an exact cooking time. It indicates sautéing the meat and combining it with the other ingredients, but no separate step with a set duration for boiling the sauce is mentioned. Nutritional values The values below are estimates and refer to approximately 100 g of sauce. An exact value cannot be calculated as the fat percentage of the beef is not specified, and the number of servings is not established. Calories: approximately 110–150 kcal Proteins: approximately 8–11 g Fats: approximately 6–10 g Carbohydrates: approximately 5–8 g The greatest variation comes from the beef and the tomato paste. Leaner meat will reduce the amount of fat and calories, while fattier meat will increase these values. If the sauce is served with pasta or used in lasagna, the nutritional values should be calculated along with the rest of the dish. Storage and reheating After preparation, let the sauce cool before placing it in the refrigerator. Store it in a closed container and use it as soon as possible. For longer storage, it can be portioned before refrigeration or freezing, so you only thaw the necessary amount. When reheating, place the sauce in a pot or pan and heat it gradually, stirring. If it has thickened too much after storage, add a little water and stir until it returns to the desired consistency.

Bolognese Sauce

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