Bushra Griffith
A classic bolognese sauce is a thick, meaty pasta sauce that originated in Bologna, Italy. It is made with ground beef or a combination of ground meats such as pork, veal, and beef. The sauce is cooked low and slow for around 3 hours, sometimes up to 6 hours, to achieve its ideal, authentic texture. The ingredients are added in stages, with each ingredient taking time to cook before adding the next. While a classic bolognese sauce does not contain cheese, some recipes call for the addition of freshly grated Parmesan cheese or heavy cream, which adds richness and balances the acidity of the tomatoes. This paragraph will explore the process of cooking bolognese sauce with cheese, including the ingredients, cooking methods, and serving suggestions.
| Characteristics | Values |
|---|---|
| Ingredients | Beef, pork, pancetta, chicken liver, onion, carrot, celery, sage, milk, wine, chicken stock, veal stock, tomatoes, tomato paste, nutmeg, salt, pepper, parmesan, heavy cream, olive oil, pasta |
| Technique | Brown meat and vegetables, add wine and simmer, add milk and simmer, add remaining ingredients and simmer until thickened |
| Time | 3-6 hours |
| Serving suggestions | Toss with pasta (pappardelle, tagliatelle, rigatoni, spaghetti), add a handful of cheese to bind, garnish with parsley and olive oil, serve with garlic bread and salad |
| Storage | Fridge for up to 4 days, freezer for 2-3 months |
| Nutrition (per serving) | Calories: 359, Carbohydrates: 14g, Protein: 26g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 571mg, Potassium: 929mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2112IU, Vitamin C: 18mg, Calcium: 126mg, Iron: 4mg |
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What You'll Learn
Meat and vegetables
To make a classic bolognese sauce, you'll need a combination of meats and vegetables. For the meat, a mixture of beef and pork is traditional, but you can also use ground pork, dark meat turkey, or any other ground meat you have on hand. If you're using lean meat, add a bit of extra fat like butter or olive oil. You'll also need pancetta, which you'll cook first and use the fat from to cook the vegetables.
For vegetables, you'll need a mirepoix, which is a combination of onions, carrots, and celery, along with garlic. Chop the vegetables finely, but not too fine, so they don't turn into a pulp when cooked. You can also add chicken livers and sage leaves for extra flavour.
Start by cooking the pancetta in a pot over medium heat until it releases its fat and becomes crisp. Then, add the vegetables to the pot and cook over low heat until they're soft. You can also add the garlic at this stage. Next, add the meat to the pot, stirring and breaking it up as it cooks and browns.
The key to a great bolognese is to take your time and let the sauce slowly simmer and thicken. This low and slow cooking method allows the flavours to develop and gives the sauce its ideal, authentic texture. It will take around 3 hours, but most of that time is hands-off, so it's worth the wait!
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Wine and milk
Wine
Bolognese sauce typically calls for red wine, but some recipes suggest that white wine is also a good option. According to one source, the choice between red and white wine makes almost no difference. As long as the wine is dry and relatively oak-free, the colour has little impact on the final flavour or appearance of the sauce. Wine adds a touch of brightness and
Milk
Milk is added to the bolognese after the wine has evaporated. It is cooked until it has evaporated, or nearly so. Milk is said to balance the flavours of the wine and tomatoes, creating a creamier, richer sauce. It also contains lactic acid and calcium, which help to tenderise the beef.
Substitutes
If you don't want to use wine, beef broth is a suitable replacement. If you are looking for a substitute for milk, some recipes suggest using heavy cream to achieve a richer sauce.
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Simmering and thickening
To achieve the ideal authentic texture, bolognese sauce should be cooked slowly over low heat for at least two to three hours, but preferably four to six hours. During this time, most of the cooking is hands-off, and the sauce simmers away until thickened.
After browning the meat and vegetables, the wine should be added and simmered until almost evaporated. This can take longer in a smaller pot. Then, milk is added and also simmered. The remaining ingredients are added, and the sauce is left to simmer until thick.
While the sauce simmers, pasta can be cooked according to the package instructions. The cooked pasta is then added to the pot with the sauce and tossed to coat. If the sauce is too thick, a splash of reserved pasta water can be added to loosen it. If the sauce is too thin, an extra handful of parmesan cheese can be added to thicken it.
The sauce should evenly coat the pasta, and the dish can be served immediately. It can be garnished with chopped parsley, grated parmesan, and a drizzle of olive oil.
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Storing and reheating
Storing
If you have made a large batch of bolognese sauce with cheese, it can be stored in the fridge for up to four days or frozen for up to six months. Divide the sauce into portions and place them in airtight containers or freezer bags, removing as much air as possible before sealing. Label each container with the date, so you know how long it has been stored.
Reheating
When it comes to reheating, there are several methods you can use, including the microwave, stovetop, or oven.
Microwave: Place the bolognese sauce in a microwave-safe dish. If you are reheating the sauce with pasta, it is recommended to combine them before placing them in the dish. Add a splash of water, stock, or extra sauce to prevent the pasta from drying out. Cover the dish with a microwave-safe lid or a damp paper towel and heat on medium power. Start with 1-2 minutes, stirring halfway through. If it needs more time, continue in 30-second increments until it is completely heated through.
Stovetop: For stovetop reheating, use a pan or pot over medium-low heat. Add the bolognese sauce and a small amount of water, stock, or extra sauce to prevent it from drying out. If reheating with pasta, you can add the pasta directly to the pan and stir them together until the pasta is heated through. This method gives you more control and is ideal for larger portions.
Oven: Preheat your oven to 350°F (175°C). Place the bolognese sauce and pasta, if using, in an oven-safe dish. Add a little water or sauce to prevent dryness and cover the dish with foil to retain moisture. Heat for 20-25 minutes, stirring halfway through to ensure even heating.
To enhance the flavour of your reheated bolognese sauce, you can add fresh ingredients such as garlic, onions, basil, oregano, or Parmesan cheese. A splash of red wine or pasta water can also be added during the reheating process to adjust the consistency and enrich the flavour.
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Serving with pasta
When serving your bolognese with pasta, it's important to remember that the sauce should be thick and rich. The pasta should be cooked al dente, and the sauce should cling to it evenly.
Firstly, cook your pasta according to the packet instructions until al dente. Reserve a cup of the starchy pasta water before draining. Do not rinse the pasta.
Next, bring your bolognese sauce to a simmer. If it is too thick, add a splash of the reserved pasta water to loosen it. If it needs to be thicker, add some grated parmesan cheese. Continue to simmer over low heat, stirring occasionally.
Now, add the cooked pasta to the pot with the bolognese sauce. Toss well to combine, and simmer for a further 1-2 minutes. The sauce should now be evenly coating the pasta.
Finally, serve immediately. You can garnish with chopped parsley, more grated parmesan, and a drizzle of olive oil.
Some recommended pasta shapes to serve with bolognese include pappardelle, tagliatelle, and rigatoni.
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Frequently asked questions
It takes around 3 hours to make an authentic bolognese sauce, but most of that time is hands-off. The sauce should be cooked low and slow.
You will need ground beef, carrots, celery, onions, milk, wine, salt, pepper, and cheese (preferably Parmesan). You can also add nutmeg and tomato paste.
First, cook the vegetables in butter or olive oil until soft. Then, add the ground beef and cook until browned. Next, add the wine and let it simmer until evaporated. Add the milk and let it simmer as well. Finally, add the remaining ingredients, including the cheese, and simmer until thickened.
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