This is EVERcooks simple and always working suggestion for a Bolognese sauce made of veal (you can use every other minced meat as well).

In this case we cooked for a group of 6 people. But anyway, if you have leftover sauce, you can freeze it and use it for your next time. Another possibility is to add kidney beans and corn to it and have kind of a chilli con carne for the next days.

I have to add to this as well: It is a brilliant dish to prepare for a party and if you have time on the day before the party to cook it already, put it in the fridge until an hour before your friends arrive, then heat it up and let it reduce and thicken further. In my opinion the longer you cook these kind of sauces the better they get!

BASICS

• Minced Veal 800g
• Passata 500g
• Peeled Tomatoes (you can use canned ones) 800g
• Tomato Paste 70g
• Red Onion 1 big piece 200g
• Garlic 4 cloves 10g
• Fresh cocktail tomatoes 140g
• Red Wine 250ml
• Carrot 1 big piece 200g
• Spring Onions 30g
• Herbs (Thyme, Oregano, Basil) 10g
• Fettuccini or any other noodles 450g
• Olive Oil 3 Tablespoons

NOODLES

This is a very short explanation so I am going to start with the noodles. Bring water to boil, add a Tablespoon of salt – yes thats a common mistake not to salt the noodle water enough! Cook them between 7 and 10 minutes depending on the noodles, try them if you are unsure. And now

TIP: Use a bit of noodle water and add to your sauce, like 5 Tablespoons or something. The starch in the noodle water will make your sauce more creamy.

TIP: Remove the noodles from the water and DO NOT add olive oil and DO NOT wash them. If you do this common mistake the only thing you achieve is reducing the capability of the noodles to combine with the sauce. So – not much sense in that!!

SAUCE

You will need a big cooking pan for this sauce as its quite a lot of ingredients to start with. Heat it up, medium to high heat – add Olive oil and the tomato paste. I would like to consider that a little bit as my EVERcook style tip – it enhances your dish to kind of fry the tomato paste in the beginning.

Cut and add red onions and garlic and then the meat. BE PATIENT with the meat. You will fry it and you will try to make the minced meat a bit smaller. Add a pinch of salt as well.

Once it has a nice colour add the red wine and the cut spring onions followed by the cocktail tomatoes and small carrot cubes.

Add Peeled tomatoes and maybe make them a bit smaller if you like and passata.

Cook, cook and cook … well and cook – the longer the better as the sauce will reduce and the taste will maximise.

The herbs you can add after the sauce is reduced a bit already, ideally you look for a quarter less sauce in your pan to be ready for serving.

TIP: If you want to alternate this dish to a quick cooked one, use less ingredients and no peeled tomatoes and it will still taste nice!

Thats it – DONE – you just cooked a bolognese sauce.

Enjoy

Yours,

EVERCOOK

NUTRITION FACTS

I will give you those nutrition facts per 100g and per portion of 170g which is 100g of noodles and 70g of sauce per serving. If you like to add parmesan and fresh herbs to your plate, thats up to you 🙂

• Protein 6,9g / 11,8
• Fat 2,0g / 3,4g
• Carbs 12,5g / 21,3g
• Kcal 102 / 173