Preparation of bolognese sauce
- Make warm a little bit deep frying pan, then seize the minced meat. According to their cooking, with a wooden spoon, reduce them to small pieces.
- Always over a brisk heat, and before the meat is completely cooked, to integrate the onion which you will beforehand have cut finely.
- When the meat is cooked and the golden onions, to add the wine and the stock cube (that you will have taken care of diluting with a little water). Move.
- Dim the fire and add 6 bald tomatoes cut in die (or tomatoes in box) as well as the tomato puree. Move so as to return your homogeneous preparation.
- Let cook on average fire during about ten minutes without covering and by moving regularly. This operation aims at making reduce tomatoes and to let the water of these last ones evaporate little by little.
Add then spices. First of all, salt, pepper, add a good soupspoon of mixed herbs, a dash of olive oil, both finely chopped cloves of garlic. Move.
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Add lastly both bay leaves, then incorporate slowly into the sauce (without that they break). Cover (by letting a quite small net of vapor go out) and let cook over a low heat this time.
- You can take time to clean your work plan quietly the time when the magic takes place.
- At the end of ten minutes, stir again then recover, and let simmer.
- Let simmer your sauce until she(it) takes the consistency which you wish. When it is the case, do not forget to remove bay leaves!
Remarks
- To peel easily tomatoes, it is enough to plunge them quickly (10 in 20 seconds) into the boiling water!
- Certain persons like a little bit slightly acid sauces. If such is your case, and if your preparation seems to you too acid, you can add a little sugar, what will have the effect of "breaking" this acidity. Attention however not to abuse!
