Ancient Bolognese Sauce Recipe
User Reviews
5
Ancient Bolognese Sauce Recipe
Description
The Ancient Bolognese Sauce Recipe begins by finely chopping chicken liver, guanciale, pork blade roast, and beef blade roast to create a diverse meat base. Cooking the soffritto of onion, celery, and carrot slowly in olive oil softens the aromatics and releases their sweetness. Gradual addition of red wine during cooking enhances the depth and assists in tenderizing the meat.
The sauce incorporates peeled tomatoes, tomato passata, and tomato paste, which combine into a thick and rich tomato base. Slow simmering for several hours with occasional stirring concentrates flavors and creates a thick, cohesive sauce. The half cup of milk and occasional water keep the sauce balanced and prevent over-thickening.
This meat sauce is suitable for serving with pasta, polenta, or as a foundation for hearty Italian dishes. Its intense and layered meat flavors make it suitable for slow-cooked preparations that require a rich sauce. Attention to simmering times and moisture adjustments are important to achieve a smooth, thick consistency.
Ingredients
- 4-5 tbsp extra-virgin olive oil EVOO
- 200 grams chicken liver 7 oz
- 150 grams Guanciale or pancetta. 5 oz
- 500 grams pork blade roast 18 oz
- 400 grams beef blade roast 14 oz
- 800 g tomatoes peeled
- 800 grams tomato passata 28 oz
- 3 tbsp tomato paste
- ½ white onion chopped
- celery chopped, stick
- carrot chopped
- 2 glasses red wine
- ½ cup milk
- salt as much as required
- black pepper as much as required
- water as much as required, boiled
Instructions
To make the bolognese sauce:
- Cut the chicken livers, pork blade roast, beef blade roast, and guanciale into small pieces. Set aside.
- Pour the peeled tomatoes into a bowl and mash them down.
- Next, add EVOO into the large pot and heat on a grill or stovetop on medium heat before adding the onions, celery, and carrot, and cook for 15 minutes or until soft.
- Five minutes into cooking, add half a cup of red wine.
- Now add the chopped guanciale along with more red wine when the mixture starts to dry out.
- Add chopped chicken liver, beef blade roast, and pork blade roast then sprinkle a small pinch of salt into the pot. Use a wooden spoon to combine.
- Add a full glass of red wine and simmer on low for 5-10 minutes or until the wine evaporates.
- Then combine the tomato paste, peeled tomatoes, and tomato passata before stirring well.
- Keep the temperature on low and stir every 20 minutes for 4-5 hours.
- Add ½ cup of boiling water to the sauce whenever it appears to be drying up or simply each time you check it. This will help the sauce remain liquid.
- Once the sauce is ready - 5 hours of simmering time - add plenty of salt and pepper and transfer a generous helping to a frying pan on low heat.
- At this point add cooked pasta in, stir to incorporate the sauce into the pasta, and add a little more bolognese on top. Toss for a full mix of pasta and sauce!
- Serve on a plate with a twist of the pasta to keep everything together. Add even more sauce on top, and a sprinkle of Parmigiano Reggiano. Get ready for an explosion of flavor!
User Reviews
Overall Rating
5
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