In the next installment of my 2 AMAZING Bolognese Meat Sauce recipes…
This one definitely has the potential to surprise you! Why? Because MILK and WHITE wine are two very prominent ingredients…two you won’t usually find in your ordinary Bolognese Meat Sauce recipe list.
My honest opinion is: I LOVE LOVE LOVE this version! I think it’s quite different to the traditional recipes you find most often, but this one in particular did a fantastic job of hitting it out the park. The sauce cooks for at least 3 hours, and this makes ALL the difference, because it changes the consistency CONSIDERABLY compared to a Bolognese meat sauce that cooks for only 1 hour. The meat becomes so tender and flavorful, and the ingredients come alive!
You will notice that this recipe calls for fewer ingredients than the previous recipe, and I’ll tell you why…
The sauce cooks for 3 whole hours AT LEAST! And this really allows each and every ingredient’s flavor to come through in full force. You don’t need a full store cupboard to make a good Bolognese meat sauce. Sometimes, all it takes is a few quality ingredients, and a nice long embrace by the stove-top to do this favorite classic justice!
- Serves: 8 servings
- Serving size: ⅛ recipe
- Calories: 300
- Fat: 6.9g
- Carbohydrates: 9.9g
- Sugar: 6.9g
- Sodium: 144mg
- Fiber: 1.1g
- Protein: 34.5g
- Cholesterol: 61mg
- - 1 kg extra lean minced beef
- - 4 rashers streaky bacon, chopped
- - 1 large onion, finely chopped
- - 2 medium carrots, finely grated
- - 1 tbsp minced garlic
- - 2 tins chopped tomatoes
- - 1 bottle dry white wine
- - 1 ½ cups full cream milk
- - 1 tbsp nutmeg
- - 1 tsp dried oreganum
- - 1 tbsp olive oil or coconut oil
- - salt to taste
- Place a large pot on the stove on medium heat.
- Add the oil.
- Add the bacon bits, and stir.
- Add the onion – stir and allow to cook until a light golden colour.
- Add the garlic and carrots.
- Allow to cook for a few minutes, stirring.
- Add the minced beef, and a large pinch of salt.
- Allow to cook until all the meat has browned.
- Add the wine, and cook until most has evaporated.
- Add the nutmeg and milk, and cook until most of the liquid has evaporated.
- Add the tins of chopped tomatoes.
- Stir, and allow to simmer on the stove on low heat for at least 3 hours.
- Stir occaisionally.
- Add the oreganum 10 minutes before serving.
- Optionally, add a tablespoon of flour to thicken the sauce.
- Check the seasoning.
- Serve when most of the liquid has evaporated, and the sauce is thick and creamy.
As in the previous Bolognese Meat Sauce recipe…I recommend paring this dish with my favorite merlot-based red blend, the HPF Posmeester. It truly compliments the unapologetic relaxed essence of an amazing Bolognese Pasta meal enjoyed with friends.
Easy drinking at it’s finest – you will love how smooth it is on the palate 😉
Purchase this gem online for 100 ZAR at:
*** LINK TO RECIPE #1 ***
Check out my more traditional version of the Bolognese Meat Sauce classic!