Basic Meat (Bolognese) Sauce Recipe by cookpad.japan
Cooking Instructions 1 Mince all of the ● vegetables and set aside. Heat the olive oil and garlic in a pot, and cook over low heat until the garlic becomes aromatic. 2 Add the onion, celery, and carrots, in that order. Cook slowly over low heat until onion becomes translucent. 3 Add the meat. Once the meat browns, add the red wine. Increase to high heat to cook off the alcohol. 4 Add the tomato paste and canned tomatoes (while crushing by hand). Fill the empty can to 2/3 full with water, and add while rinsing out the contents. 5 Add the soup stock and your choice of herbs, and simmer for 20-30 minutes. Be sure to mix to prevent burning. 6 For the final step, add the Japanese-style Worcestershire sauce, season with with salt and pepper to taste, and it's complete. Enjoy this over pasta or rice gratin. 1 Mince all of the ● vegetables and set aside. Heat the olive oil and garlic in a pot, and cook over low heat until the garlic becomes aromatic. 1 Mince all of the ● vegetables and set aside. Heat the olive oil and garlic in a pot, and cook over low heat until the garlic becomes aromatic. 2 Add the onion, celery, and carrots, in that order. Cook slowly over low heat until onion becomes translucent. 2 Add the onion, celery, and carrots, in that order. Cook slowly over low heat until onion becomes translucent. 3 Add the meat. Once the meat browns, add the red wine. Increase to high heat to cook off the alcohol. 3 Add the meat. Once the meat browns, add the red wine. Increase to high heat to cook off the alcohol. 4 Add the tomato paste and canned tomatoes (while crushing by hand). Fill the empty can to 2/3 full with water, and add while rinsing out the contents. 4 Add the tomato paste and canned tomatoes (while crushing by hand). Fill the empty can to 2/3 full with water, and add while rinsing out the contents. 5 Add the soup stock and your choice of herbs, and simmer for 20-30 minutes. Be sure to mix to prevent burning. 5 Add the soup stock and your choice of herbs, and simmer for 20-30 minutes. Be sure to mix to prevent burning. 6 For the final step, add the Japanese-style Worcestershire sauce, season with with salt and pepper to taste, and it's complete. Enjoy this over pasta or rice gratin. 6 For the final step, add the Japanese-style Worcestershire sauce, season with with salt and pepper to taste, and it's complete. Enjoy this over pasta or rice gratin. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry-Vanilla Danishes Teriyaki Chicken Blue Ocean Lemon Garlic Chicken Crab Ragoon Strawberry-Vanilla Danishes Teriyaki Chicken Blue Ocean Lemon Garlic Chicken Crab Ragoon Grilled Eggplant in Anchovy Oil Use Up a Lot of Carrots! Tofu Gratin Fluffy Nagaimo Yam and Tofu Gratin Basil Sauce Pasta with Potato and Boiled Eggs Soy Milk Gratin with Oyster and Spinach Soy Milk Gratin with Oyster and Spinach My Mother's Too-Easy Simmered Flounder "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage Cod à la Meunière with Mustard Sauce Quick Mackerel Nanban without Deep-Frying Grilled Eggplant in Anchovy Oil Use Up a Lot of Carrots! Tofu Gratin Fluffy Nagaimo Yam and Tofu Gratin Basil Sauce Pasta with Potato and Boiled Eggs Soy Milk Gratin with Oyster and Spinach Soy Milk Gratin with Oyster and Spinach My Mother's Too-Easy Simmered Flounder "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage Cod à la Meunière with Mustard Sauce Quick Mackerel Nanban without Deep-Frying