Meat Sauce (Bolognese) with Plenty of Vegetables
Meat Sauce (Bolognese) with Plenty of Vegetables

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, meat sauce (bolognese) with plenty of vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy! The only thing I did different was use Extra Virgin Olive Oil instead of Vegetable oil and I left out the celery and. This meat sauce, known also as Bolognese sauce, makes any pasta dish very yummy.

Meat Sauce (Bolognese) with Plenty of Vegetables is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Meat Sauce (Bolognese) with Plenty of Vegetables is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook meat sauce (bolognese) with plenty of vegetables using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Meat Sauce (Bolognese) with Plenty of Vegetables:
  1. Get 200 grams Ground beef
  2. Prepare 1 Onion
  3. Take 1 Carrot
  4. Make ready 2 Eggplants - small Japanese type
  5. Make ready 4 Fresh shiitake mushrooms
  6. Make ready 2 clove Garlic
  7. Get 2 tbsp Olive oil
  8. Prepare 50 ml Red wine
  9. Prepare 1 can Whole canned tomatoes
  10. Make ready 1 Soup stock cube
  11. Make ready 1 leaf Bay leaf (laurel)
  12. Prepare 1 dash Salt and pepper
  13. Make ready 2 tbsp Ketchup
  14. Prepare 1 tbsp Japanese Worcestershire-style sauce

This recipe comes courtesy of BBC Good Food user. This hearty meat sauce is inspired by the classic ragù alla bolognese, which is a thick, meaty sauce that is simmered for hours with milk, red wine, and a couple of tablespoons or so of tomato paste—a surprisingly small amount of tomato by North America standards. Make your bolognese meat-free with a rich ragu of dried porcini and chestnut mushrooms, and plenty of vegetables for a low-fat, vegan meal. Cook the tagliatelle following pack instructions, then drain.

Steps to make Meat Sauce (Bolognese) with Plenty of Vegetables:
  1. Mince the onion and carrot. Cut the carrot, eggplants, and mushrooms into 1 cm cubes and set aside.
  2. Heat olive oil and garlic into a pan. Once fragrant, add the onions, carrot, eggplant, and mushrooms and cook.
  3. Once the vegetables have wilted, add the ground beef and cook.
  4. Once the meat has browned, add the red wine and boil. Add the canned tomato and soup stock, and mix well.
  5. Add the bay leaf, cover with a lid and boil for 15 minutes. (Be sure to check on it occasionally, stirring from the bottom.)
  6. Stop the heat and add salt and pepper, ketchup, and Worcestershire sauce to flavor. (Please keep an eye on the pan and adjust as necessary.)
  7. When eating this with pasta, top with powdered cheese, garlic powder, or parsley etc to perfect it. Be sure to remove the bay leaf before eating.
  8. Leave it overnight and it becomes more delicious. Leftovers can be stored in the refrigerator.

This bolognese is in its simplest form. It's a meat sauce, not a tomato sauce, and it shouldn't cost a hundred bucks to make. Here's how we pull it off. BA's Best Bolognese Is a Sunday Gravy for All Time. A no-nonsense meat sauce for no-nonsense people.

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