Bolognese Sauce Authentic

Should we strive for greatness and perfection or just be content with what life can offer? This Bolognese sauce will have the answer!

As I most recently have a little time, I was browsing on the web a few days ago. Looking for new, intriguing tips, inspiring meals that I have never tasted before, to astonish my family with. Looking for a long time unfortunately couldn’t find too many interesting things. Just before I wanted to give up on it, I came upon this yummy and simple treat simply by chance. The dessert looked so yummy on its photo, that required immediate actions.

It absolutely was simple enough to imagine how it is created, its taste and just how much boyfriend will enjoy it. Mind you, it is rather easy to impress him in terms of puddings. Anyway, I visited the webpage: Suncakemom and followed the step-by-step instuctions which were coupled with wonderful pictures of the process. It really makes life much simpler. I could imagine that it is a slight inconvenience to take pics in the middle of baking in the kitchen as you may normally have gross hands thus i genuinely appreciate the hard work she placed in to build this blogpost and recipe easily followed.

That being said I am empowered to present my personal recipes similarly. Thanks for the idea.

I had been fine tuning the original mixture to make it for the taste of my loved ones. I have to say it had been a great outcome. They enjoyed the taste, the thickness and enjoyed getting a delicacy such as this during a stressful workweek. They ultimately requested more, more and more. Thus the next occasion I am not going to make the same miscalculation. I’m gonna multiply the volume to make them pleased.

Bolognese Sauce Recipe invented by SunCakeMom.

Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat melt the fat. It requires some stirring and flipping until it reaches a golden brown color. The whole process is done in about 5 to 10 minutes.

Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.

Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.

Add the beef and mix it well with the vegetables.

Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk.

Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

After 1,5 hours it’s edible, presentable and tasty but its true nature will only show itself after 4 hours of slow simmering.