Hello my lovelies!
If you had to choose one pasta sauce, just one, which one would it be? I’m pretty sure you would go for the bolognese sauce, because it is just the best!! Don’t you agree? Tasty, spicy as we like it, this sauce is loved by kids and grown ups !! There is something that brings us back to childhood with this bolognese sauce, maybe some of you might still think of funny moments when swallowing the spaghettis bolognese one by one, with a certain touch of elegance!! 🙂
This bolognese sauce is so easy to cook that it should be forbidden to sell industrial ones in supermarkets! Okay, you might say you don’t have time, it’s very convenient for dinner when your kids are driving you crazy and that you just want to send them to bed (yes, this can happen to the best of us!!). True. But do you know that you can keep it in your freezer? Cook a large volume of it, and spare a few portions in your freezer!
Of course, you can cook the bolognese sauce in multiple ways: with spaghettis, penne, tagliatelle, farfale, or with a bechamel sauce and you’ll make delicious lasagnas.
To have an even better sauce, you can make your own tomato sauce (recipe on the blog of course…). Nevertheless, it taste great with regular tomato coulis or canned tomato pulp.
Cherry on the cake, this sauce is rather cheap…
Shall we? The recipe, chef !
- 500 g minced beef
- 1 onion
- 2 cloves of garlic
- 400 ml tomato sauce
- 2-3 tablespoons of olive oil
- 1 teaspoon of tomato concentrate (optional)
- Red mild pepper
- Espelette pepper
- Ground ginger
Mince the onion and cook it in a large sauce pan with 2 tablespoons of olive oil.
Add the minced garlic and cook for 1 minute.
Set aside the onion and garlic (to avoid aver cooking).
Add an extra tablespoon of olive oil, add the beef and cook at high heat.
Once your meat is cooked, add the onion and garlic and cover with the tomato sauce (and add the tomato concentrate).
Season with spices and herbs.
Add salt (do not add pepper until the end of the cooking).
Cook at low-medium heat for 30 to 45 minutes.
Check your seasoning and add pepper.
The minced meat should be used at the latest 24 hours after being processed by your butcher. Take, if you have one, a sauce pan with a thick bottom (cast iron like Staub), your cooking will be better and more homogeneous.