mary berry spaghetti bolognese sauce

spaghetti bolognese sauce

Basic ingredients for spaghetti bolognese sauce

  • 1 lb carrots
  • 1 lb red onion
  • 3 lbs ground beef (I prefer to use beef or lamb)
  • 6 oz cans tomato paste
  • 3 28oz cans crushed tomatoes
  • 1 Bottle white wine Liquid Chicken Bouillon (or a stock cube),
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley
  • 1 cup dried basil
  • 1 cup dried thyme
  • 1 1/2 cups balsamic vinegar
  • 1/4 cup pepper salt

How to make spaghetti bolognese sauce

  • Peel the onion and carrots. Fry the vegetables in olive oil over high heat for at least 7 quarts. Stir frequently. Now Place the vegetables in a bowl or on a plate.
  • The livers should be finely chopped until they are almost pureed. To prevent meatballs from developing, heat olive oil in a large pot. Cook the meat until the water has evaporated and the pan begins to crackle.
  • Stir in the livers, and tomato paste, and mix well. Once the bottom brown bits appear to be about to go, add the wine. Scrape the bottom to get rid of them all. Add a large spoonful of the Bouillon.
  • Bring to a simmer. Cook for 2 hours stirring occasionally. Season the sauce with vinegar and herbs after two hours. Allow simmering for an additional hour.
  • Once it reaches the desired thickness, adjust the seasonings with salt and pepper. You can either use it immediately or put it in an ice cube tray, or both. Add a few drops of balsamic vinaigrette to the mixture after thawing.

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