This is a classic Bolognese Sauce Recipe. 1 lb beef 28 oz can whole peeled tomatoes 1 carrot 2 mushrooms 1 clove garlic 1/2 onion 1 stalk celery 1 tsp salt 1 Tbsp brown sugar
Chop and lightly fry the veggies. Add salt and sugar. Puree the tomatoes and add to the pot. Add the beef raw and mix into the sauce. Let sauce cook for at least 30 mins. Then serve.
[deleted]
[deleted]
joemondo
The way it’s just dropped onto that poor naked pasta makes my heart ache a little.
And no wine? No milk?
freddythunder
I would prepare yourself for the possible onslaught of Italians proclaiming the injustice of not mixing the sauce with the fresh pasta. Happened to me too. One guy explained that the startches from the pasta and the water help bind and flavor the dish and they were right! I made both and did a taste test side by side and the mixed one tasted better. Figured I’d share.
Edit looks delicious btw!!
Moist-Broccoli
I’m not a fan of the mushrooms personally but looks nice otherwise. I like to add more liquid to mine (wine, stock or just water) and cook it down for longer. Bit of a whole afternoon project but it intensifies the flavors so much.
clownpenisdotfart_
I’m sure it tastes nice, but it looks like someone took a dump on some penne.
99Pedro
That looked so wrong on so many levels…
mural030
Why do you feel the need to call this a classic recipe? It is not.
8 Comments
This is a classic Bolognese Sauce Recipe.
1 lb beef
28 oz can whole peeled tomatoes
1 carrot
2 mushrooms
1 clove garlic
1/2 onion
1 stalk celery
1 tsp salt
1 Tbsp brown sugar
Chop and lightly fry the veggies. Add salt and sugar. Puree the tomatoes and add to the pot. Add the beef raw and mix into the sauce. Let sauce cook for at least 30 mins. Then serve.
[deleted]
The way it’s just dropped onto that poor naked pasta makes my heart ache a little.
And no wine? No milk?
I would prepare yourself for the possible onslaught of Italians proclaiming the injustice of not mixing the sauce with the fresh pasta. Happened to me too. One guy explained that the startches from the pasta and the water help bind and flavor the dish and they were right! I made both and did a taste test side by side and the mixed one tasted better. Figured I’d share.
Edit looks delicious btw!!
I’m not a fan of the mushrooms personally but looks nice otherwise. I like to add more liquid to mine (wine, stock or just water) and cook it down for longer. Bit of a whole afternoon project but it intensifies the flavors so much.
I’m sure it tastes nice, but it looks like someone took a dump on some penne.
That looked so wrong on so many levels…
Why do you feel the need to call this a classic recipe? It is not.