Bolognese sauce

Spaghetti with bolognese sauce, it’s a dish that everybody likes, call it a comfort food if you want. I loved it when I got it on my plate when I was little. I would put a spaghetti in my mouth and then twist my ears with both hands and suck the spaghetti as fast as I could which splashed the sauce all over my face (and clothes, which my mother probably didn’t like). I still get the urge to do that sometimes, but so far I have managed to resist it.

You can always tell when the cafeteria at my work serves spaghetti bolognese. It’s crowdy already at the entrance and all the other dishes don’t get much attention. And there is Tabasco at the register. Yes, really, weird people these Belgians. But let’s not get into the Belgian eating habits (maybe I’ll make another post on that) and stick to the bolognese sauce. You guessed it, I am one of those people that would stand in that long line. Would, but I don’t, because I bring my own lunch to work, and make my own bolognese sauce and it’s great.

It takes time to make it, though. The sauce needs to simmer for hours so that the meat becomes soft and all the flavours melt into each other. I always make it in large quantities, so I can freeze it and have it on hand when I feel like eating it, but don’t have time to make it. 

bolognese sauce

Špageti z omako bolognese, jed, ki jo imajo vsi radi. Ko sem bila majhna, sem jih vedno z veseljem zagledala na krožniku. Vedno sem se igrala z njimi. Špaget sem dala v usta in si nato z rokami “navila” ušesa in posrkala špaget kolikor hitro sem mogla, kar je pošpricalo omako po celem obrazu (in oblačilih, kar mami ni bilo najbolj pri srcu). Včasih me še vedno povleče, da bi to ponovila, ampak se mi je do sedaj še vsakič uspelo zadržati.

V službi imamo menzo in ko so na meniju špageti z omako bolognese je to zelo očitno. Že na vhodu je vrsta in vse ostale jedi samevajo. In na blagajni je Tabasco. Ja, res, čudni ljudje ti Belgijci. Ampak pustimo to, tukaj ni govora o belgijskih prehranjevalnih navadah (temu bom morda posvetila posebno objavo) ampak o omaki bolognese. Prav ste uganili, jaz bi bila ena tistih, ki stojijo v vrsti. Bi bila, če si ne bi kosila nosila s sabo in kuhala omake bolognese doma.

Za kar pa na žalost potrebuješ cas. Omaka mora kuhati nekaj ur, da se meso zmehča in da se vsi okusi zlijejo v enega. Vedno jo pripravim v večji količini, da jo lahko zamrznem in jo imam pri roki, ko mi zapaše in nimam časa za pripravo.

bolognese

Fun fact! Did you know that spaghetti bolognese is not an Italian dish? In Italy bolognese sauce is served with other kind of pasta (tagliatelle, pappardelle, fettuccine) because the meat pieces don’t stick well to the spaghetti.

I will leave the choice to you, be it spaghetti or tagliatelle, with bolognese sauce you can not miss.

Enjoy the goodies!

Bolognese sauce
Serves 6
Best pasta sauce.
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Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
Ingredients
  1. 1,5 kg mince (preferably beef, but can use any other meat)
  2. 1 big onion, chopped
  3. 2 big celery sticks, chopped
  4. 3 big carrots, grated
  5. 2 garlic cloves, minced
  6. 2 tbsp tomato paste
  7. 2 cups beef stock
  8. 2 cups tomato sauce
  9. 1 tbsp sugar
  10. 1 tsp paprica powder
  11. 2 bay leaves
  12. 1 tsp dried origano
  13. 1 tsp dried thyme
  14. 3 tbsp olive oil
  15. salt and pepper to taste
Instructions
  1. Chop the onion and celery. Grate the carrots.
  2. In a large skillet heat the olive oil.
  3. Saute the onions, celery and carrots until the onion is translucend and celery and carrots soften.
  4. Add the garlic and tomato paste and cook for 2 min.
  5. Add the meat and cook until brown.
  6. Add the paprica powder, origano and thyme and stir.
  7. Add the beef stock, tomato sauce, sugar and bay leaves.
  8. Put the lid on and simmer on medium heat untill the meat becomes soft and the sauce reaches desired thickness (about 2-3 hours).
  9. Add salt and pepper to taste.
Notes
  1. Serve with pasta or use to make lasagna.
Oh the Goodies http://ohthegoodies.com/
 bolognese3

Ali ste vedeli, da špageti z omako bolognese niso italijanska jed? V Italiji z bolognese omako postrežejo drugo vrsto testenin (tagliatelle, pappardelle, fettuccine), saj se koščki mesa nanje bolje primejo kot na na špagete.

Izbiro testenin bom prepustila vam, naj bodo špageti ali tagliatelle, z omako bolognese ne morete zgrešiti.

Uživajte v dobrotah!

Omaka bolognese
Serves 6
Najboljša omaka za testenine.
Write a review
Print
Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
Ingredients
  1. 1,5 kg mletega mesa (najboljše govejega, lahko pa uporabite katerokoli)
  2. 1 velika čebula, sesekljana
  3. 2 velika stebla zelene, sesekljana
  4. 3 veliki korenčki, nastrgani
  5. 2 stroka česna, sesekljana
  6. 2 zlici paradižnikovega koncentrata
  7. 0,5 litra goveje jušne osnove
  8. 0,5 litra paradižnikove mezge
  9. 1 žlica sladkorja
  10. 1 čajna žlička paprike v prahu
  11. 2 lovorjeva lista
  12. 1 čajna žlička suhega origana
  13. 1 čajna žlička suhega timijana
  14. 3 žlice olivnega olja
  15. sol in poper po okusu
Instructions
  1. Sesekljamo čebulo in stebla zelene. Nastrgamo korenčke.
  2. V veliki kozici segrejemo olivno olje.
  3. Popražimo čebulo, zeleno in korenje, da čebula postekleni in se zelena in korenje zmehčajo.
  4. Dodamo česen in paradižnikov koncentrat in kuhamo 2 min.
  5. Dodamo meso in pražimo, da postane rjave barve.
  6. Dodamo papriko v prahu, origano in timijan ter dobro premešamo.
  7. Dodamo govejo jušno osnovo, paradižnikovo mezgo, sladkor in lovorjeva lista.
  8. Na srednjem ognju kuhamo pokrito dokler se meso ne zmehča in omaka doseže želeno gostoto (2-3 ure).
  9. Dodamo sol in poper po okusu.
Notes
  1. Postrežemo kot omako za testenine ali uporabimo pri pripravi lazanje.
Oh the Goodies http://ohthegoodies.com/
bolognese4

 

2 comments

  1. Great recipe for the sauce! Thanks for sharing!

    1. Thank you!

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