How to make a Simple Bolognese Sauce

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Hi there and welcome to chop chop Chef today you and me we do Bon sauce very easy bones yeah a very cost effective one we will not use big petta or wagu beef or something it is we keep it in our budget all right Poise easy

Come over here what we what we need what we have okay we have our our mints beef mints yeah then we have our a carrot which I diced already you can see nicely the cubes yeah so beautiful yeah then we have a crushed tomato tomato paste freshly crushed garlic sweet papra

Powder and onion diced as well yeah okay today we we crack our heat sauce on full blast we turn it on full blast we’re putting uh in in in our pot around 30 mil of um sunflower oil and we we get this oil obviously very very hot yeah and then and then

This bonisee obviously you can use very obvious for spaghetti bones for your lasagna for your pie you name it yeah so we we have our our mints beef mints uh yes there I I still use sort of a good grate with a little bit of fat through it not too much that’s uh

8020 so which means 80 80% meat 20% fat all right and then when the oil is comes to a smoking point this means it’s very hot yeah and then we putting in our Meat sorry okay now just on the surface so now you can see leave leave the mints on the on the surface do not stir straight away we want to get it a nice coloration yeah that’s all good all good and now you can see already now I start stirring

Yeah so you can see the the the the mins has a nice color to it now yeah that’s what we want so we don’t we still don’t stir too much yeah here we go one more time we let it just sit there and be patient that’s the main thing okay we

Stir one more time yeah this this looking good it’s looking very good and now we’re adding our onions all the onions going in there our garlic crushed garlic and already now as well we can put in our carrot diced carrot right okay and we s this nicely

Now we want to sweat on obviously the onions garlic and the and the carrots with with the minced meat everything will go now fairly quick because I I still have our our heat Source on full blast Yeah okay now this uh uh mints is now sweating on for the last 3 4 minutes now I have to stir again when the camera comes you can see on the on the base you know so it gets this light color there so that’s what I want all right I

Have to put this a little bit up our okay I stir it nicely yeah looking good looking good now I have some red wine here I just put half the amount in s of again de gles and this red wine now we stir nicely get all the the nice good things

From from the base you know and this red wine should completely evaporate this goes fairly quick yeah it’s soaking nicely in our mints all right while this is doing the trick we already adding now uh Our tomato paste and the tomato paste again we we swirl nicely into our mints

Meat and give it a little bit of color same thing so now we want to make sure all the the meat is nicely covered with the tomato paste this will give them the good sauce right all right now yeah this tomato paste beautiful it’s nicely roasted on

The base here yeah and now we we put our remaining uh red wine on it yeah and the paprika powder I only put it on now and sweat it on just gentle because if you put a paprika powder on too early uh the paprika will burn very quickly and it gets bitter we

Don’t want that happening right okay and now we adding our Tomatoes um crushed tomato yeah we can put it all in okay we give it a we we turn our heat sauce a little bit back and give it a good stir beautiful looking good looking good that’s looking already good

But as well this one we we want to roast a little bit on just probably two minutes or so and then we adding just a little bit water to it just a moment now the tomato sauce in our um uh beef mins yeah we we sweat it on as well

Now for the last 2 3 minutes and again we we have on the base uh this light coloration that’s what we want to achieve our sauce yeah if you don’t have this one you have to keep a little bit more patient yeah we want to make sure

We get all the goodies out of our um ingredients what we put in okay so now I adding my B yeah okay that should be the recipe yeah I measure this one look at this look at look at the color from the SAU Isn’t it

Nice okay we bring this whole thing to a boil and then we simmer we simmer this one for 35 to 40 minutes but when after simmering what I will do then is I have this beautiful basilicum and oregano I will chop a soup spoonful of this one

And add it in there the chopped one all right so 35 minutes that’s what we will do our bolog is now simmering for 32 minutes and uh remember I said I put in the chopped basilicum and oregano yeah so this is in there as well for 25 minutes now obviously important thing is

To taste it right now because mhm yes there’s quite a bit salt missing we give a good new cracks of salt okay and a few twists of crack black pepper we give this other good stir and taste it again obviously we let we let this uh

Nice L sort of with with with the flavor of the salt so Cook Out nicely mhm yeah now now this comes better now one one thing is let me just show you quickly the consistency of my bolog today so when when you have a look yeah

So it’s for my for my purpose today because I use it for spaghetti bise I want to have it a little bit of runny sausy but if you use your bise for a a um lasagna or for a pie yeah of course you need you need a little bit thicker

Now to do that remember uh I told you this before use bman yeah to to put a few crumbles of bman in there and let the bman Cook Out he and n nothing wrong nothing wrong with use a little bit of um um gravy powder yeah to to get the

Thickness done but do me one favor to not use corn starch or just dust flour in it yeah that would be not so nice but uh now let let cook um let this uh seasoning cook out a little bit more and then we do the presentation thank you

Okay the final taste is done on our Bon sauce all what we have to do is plating it up right very easy and as I said to you before my thing is today for a spaghetti version yeah easy done spaghetti already cooked nicely Al yeah and

Then we saing nicely our po sauce over here yeah and then of course we give it a little bit of Cracked Pepper all around yes a little bit more of this and a little bit of our parmesan just a few sprinkles of that yeah and of course

Extra virgin olive oil always a few drops on the side on the plate very good and here we go and a fresh peasel leaf and this this one is for you today from The Chop Chop chef and a very affordable uh recipe and presentation for bolog sauce thanks for joining me today yeah