Bolonjeze Sos (Originalan recept) | Bolognese Sauce (Original Recipe)

RECEPT

Potrebni sastojci:
- 700gr mesanog mlevenog mesa
- 1 glavica crnog luka
- 1 sargarepa
- Komad celera ili stablo celera
- Maslinovo ulje (Extra Virgin Olive Oil)
- 3 cena belog luka
- 2 konzerve paradajz pelata
- 1dl crnog vina
- 1dl mleka
- Malo svezeg ili suvog bosiljka
- Soli
- Bibera
- Malo ljute tucane paprike po zelji
- 2dl vode
- Rendanog parmezana
*Vreme pripreme: oko 3h

PRIPREMA:
- Beli luk oljustiti i preseci na pola, crni luk sitno iseckati.
- Sargarepu i celer ocistiti i naseckati na kockice.
- Sipati ulje i na tihoj vatri proprziti crni i beli luk.
- Dodati sargarepu i celer pa malo posoliti i pobiberiti.
- Kad se povrce lepo uprzilo dodati mu meso, izvaditi beli luk,
malo posoliti i pobiberiti pa dodati ljutu tucanu papriku i crno vino.
- Dinstati na tihoj vatri dok vino ne ispari.
- Paradajz pelat kratko usitniti stapnim mikserom.
Kad je vino isparilo dodati paradajz, malo vode, bosiljak i malo soli.
- Kada vidite da se paradajz zgusnuo sipajte vodu pa nastaviti kuvanje.
- Ragu polako poprima svoju strukturu! :) Budite strpljivi jer je rezultat neodoljiv ukus!
- Posle 2 sata kuvanja na tihoj vatri nas Bolognese souce je gotov. Dodajte mleko i biber(po ukusu). Probajte da li je dovoljno slan, mada pazite jer je parmezan prilicno slan.

Pripremimo sada pastu
- Kljucalu vodu dobro posoliti pa dodati svezu testeninu (ja sam koristila Fettuccine za koje sam vam snimila recept u prethodnom videu, a mogu bilo koje Tagliatelle).
- Kuvati samo 3-4min.
- Zagrejati sos i cim pocne da cvrci dodati pastu sa malo vode u kojoj se kuvala.
- Mesati lagano dok se pasta i sos ne sjedine.
- Sipajte u tanjir, dodajte jos malo sosa, pospite rendanim parmezanom i uzivajte u ovom biseru Italijanske kuhinje!

Prijatno!

Domaca Testenina - Trakasti Rezanci -    • Domaca Testenina - Trakasti Rezanci |...  
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Bolognese Sauce (Original Recipe)

RECIPE

Ingredients needed:
- 700g of minced meat
- 1 onion
- 1 carrot
- A piece of celery or a stalk of celery
- Extra Virgin Olive Oil
- 3 cloves of garlic
- 2 cans of tomato paste (Pelati)
- 1dl of red wine
- 1dl of milk
- A little fresh or dry basil
- Salt
- Black pepper
- Red hot ground pepper, if desired
- 2dl of water
- Grated parmesan
*Preparation time: about 3 hours

PREPARATION:
- Peel the garlic and cut it in half, finely chop the onion.
- Clean the carrot and celery and chop into cubes.
- Pour in the oil and fry the onion and garlic over low heat.
- Add carrot and celery, then add a little salt and black pepper.
- When the vegetables are nicely browned, add the meat, remove the garlic,
add a little salt and black pepper, then add red hot ground pepper and red wine.
- Simmer on low heat until the wine evaporates.
- Grind the tomato paste briefly with a stick mixer.
- When the wine has evaporated, add tomatoes, a little water, basil and a little salt.
- When you see that the tomatoes have thickened, pour water and continue cooking.
- Ragu is slowly taking on its structure! :) Be patient because the result is an irresistible taste!
- After 2 hours of slow cooking, our Bolognese sauce is ready. Add milk and black pepper (to taste).
- Try to see if it is salty enough, although be careful because Parmesan cheese is quite salty.

Let's prepare the paste now
- Salt the boiling water well and add fresh pasta (I used Fettuccine for
which I recorded the recipe for you in the previous video, also you can use any Tagliatelle).
- Cook for only 3-4 minutes.
- Heat the sauce and as soon as it starts to sizzle, add the paste with a little water in which it was cooked.
- Mix gently until the paste and sauce are combined.
- Pour into a plate, add a little more sauce, sprinkle with grated Parmesan and enjoy this pearl of Italian cuisine!

Enjoy!

Fresh Pasta - Homemade Pasta - Fettuccine (Tagliatelle) -    • Domaca Testenina - Trakasti Rezanci |...