{"id":442,"date":"2011-04-16T21:41:08","date_gmt":"2011-04-16T18:41:08","guid":{"rendered":"https:\/\/zarada.net\/?p=442"},"modified":"2011-04-16T21:42:15","modified_gmt":"2011-04-16T18:42:15","slug":"the-real-bolognese-sauce","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=442","title":{"rendered":"The real Bolognese sauce"},"content":{"rendered":"

Hubby cooked up this \u201cnew\u201d (maybe \u201cdifferent\u201d is the right word?) Bolognese sauce tonight and I asked how come he changed the recipe? His answer was, \u201cActually this is how the Italians make it!\u201d Indeed it was. When we were in Rome, this was how the Bolognese sauce was served and in our Italian recipe book (in Italian, bought in Rome!) this is indeed how they made it.<\/em><\/p>\n

So I guess from now on, this is how we make Bolognese sauce for spaghetti Bolognese, lasagne or cannelloni.<\/em><\/p>\n

\"Bolognese <\/strong><\/p>\n

450 gms 85% fat minced beef<\/p>\n

1 stalk celery<\/p>\n

1\/2 medium-sized onion<\/p>\n

3 cloves garlic<\/p>\n

1 can stewed tomatoes<\/p>\n

2 tsp oregano<\/p>\n

salt to taste<\/p>\n

Fry the minced beef till all the water is gone. Mince all the vegetables in food processor and add to the meat when all the water is gone.<\/p>\n

Puree the stewed tomatoes and add to the pan when the vegetables are cooked. Add salt to taste and simmer till all the liquid is gone from the tomatoes. <\/p>\n

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