Bologna

By VicentaLakin

Bologna
When it comes to the most common sauce in Italy, that must be the famous “Ragùbolognese”. It's usually translated as "Bologna" but "bolognese" means "Bologna/Bologna", so it's called Bologna. Bologna meat sauce, which can be used extensively in different shapes of pasta. If an Italian had a pot of bologna sauce, then it would take 10 minutes to get home with a noodles. And every family member eats half more than usual. The famous lasagna, whose main source of taste is also this Bologna sauce. Then how can we not learn from such a great sauce? Today, Matsuko brought you an easy-to-work version. It's simple, but it's absolutely true。

Recipe Recommendations

  • ground beef 350g
  • the minced pork 250g
  • Italian bacon 150g
  • onion one
  • carrots one
  • celery 1 piece
  • dry white 1/2 cup
  • whole milk 1 cup
  • marinara sauce 400g
  • tomato paste 50g
  • salt appropriate amount
  • black pepper appropriate amount
  • olive oil appropriate amount

Steps for Bologna

  • 1
    Onions, prunes, carrots and Italian bacon are cut to shreds
  • 2
    (a) The cold pot is pouring into a suitable amount of olive oil, adding a cut vegetable and a small fire to burn softly
  • 3
    In the end, the fire was turned to the pasta, pork and cattle
  • 4
    (b) Frying up to the color of the meat into dry white, to the volatilization of alcohol, and evenly mixed milk
  • 5
    The salt, black pepper and ketchup will continue to be fried for two minutes, and the infatuated ketchup little ketchup will be roasted for two and a half hours to rot。

    • Bologna Make Tips

    1. italian bacon is available online, but not if it does not want to be bought, but the taste is less authentic; and there is a greater difference in taste than the usual market-based bacon. 2. italian ketchup contains a high amount of water, so it can be released without water; however, if it is too dry, some water can be put in. 3. the cooking time is self-sustained, essentially in the absence of visible water vapour. 4. dry white must be sealed within 48 hours, otherwise the taste will be sour and affect the whole taste; if there is no dry white, it can be replaced by high white wine with little white wine, such as vodka or old white dry, the main effect of which is to get to the pasta and never use wine! 5. fire should not be used throughout the journey, and the last part of the stew must be used especially with small fire, so that the taste of the sauce will be sour. a pot of casseroles can be kept in the freezer for a month. when can you eat a microwave for a few minutes

    Recipe Categories

    Recipe recommendation