10 min - The best bolognese I made in my life. It is nicely confit and has a great beefy taste. Perfect for spaghetti or lasagna!
Ingredients: (for 5-6 people)
1L of improved tomato sauce (see recent post on the blog for how to make it)
2 cups of water
2,5 burgers
1. Only one, easy, step ...
Add a drizzle of olive oil to a pan (on high flame)
Once the pan is nice and hot: add the meat, shredded into pieces of different sizes
Wait for the meat to start browning without stirring too much
(Side Note: here we are using the Maillard reaction between the amino acid and the reducing sugars of the meat that will give a nice umami taste to your dish)
Once the pieces of meats are nicely caramelized: add the tomato sauce and the water
(Side Note Here we are deglazing the pan, this means that the liquid is loosening up and dissolving the browned pieces of meat ("sucs" in French) that were stuck to the bottom of the pan. Thus using all of the meat's flavor.)
Reduce the flame and cover the pan
Let it "confirm" for as long as possible
5 minutes before using your sauce: uncover the pan and increase the gas until the sauce reduces to the desired thickness
You're done! You now have an excellent Salsa Bolognese!
THE VIDEO:
Passionately yours,
Anton
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