|Time||1 hour, 45 minutes|
Bolognese sauce, not to be confused with ragù alla bolognese, is the tomato-based meat sauce that usually accompanies certain pasta, like spaghetti and rigatoni, and used to top lasagne in restaurants, in North America.
While pasta sauce served in homes usually includes vegetables that are, or are a part of, a union between the mirepoix and holy trinity, and sometimes mushrooms; spaghetti bolognese or spaghetti with meat sauce served as "traditional" and in restaurants does not.
This recipe could be seen as a commercial, North American take on the authentic Italian version that traditionally uses minced veal; here, egg whites are mixed with ground beef to lighten the color and mute the taste. Institutionally, the sauce's composition is typically only ground tomatoes, ground pork, and water.
Ingredients[edit | edit source]
- 1.5 lb (675 g) of lean ground beef, at room temperature
- 2 large egg whites, at room temperature
- 1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 6 cloves of garlic, peeled
- 2 Tbsp olive oil
- Bay leaf
Procedure[edit | edit source]
- Put a thick-bottomed pot over a medium-low heat with the oil and garlic.
- As the pot warms up, mix the beef and egg whites into a homogeneous paste.
- Stir the garlic cloves in the warming oil until the fragrance can be noted.
- Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.
- Add the tomato paste and stir before adding the stewed tomatoes.
- Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.
- Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.
- Season according to taste, taking in consideration the salt content of the tomato products.
- Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done.