Bolognese sauce is essential for dishes like lasagna and spaghetti. Its preparation is simple, relying on ground meat and tomatoes, but the traditional recipe has evolved globally, leading to common mistakes.
Key points on authentic Bolognese preparation include:
Correct Meat Mix: Italians use a blend of ground beef and pork, avoiding alternatives like turkey or chicken.
Tomato Usage: Authentic Bolognese is not a tomato sauce; only a small amount of tomato paste or purée is used for flavor.
Spice Limitations: Traditional recipes exclude herbs like basil or oregano; only salt, pepper, and sometimes bay leaf are permitted.
Dairy Importance: Milk or cream is added to balance acidity and create a creamy texture.
Quality Wine: A dry white or sometimes red wine is essential; poor quality wine alters the sauce's depth.
Cooking Time: The sauce should simmer for 3-4 hours to develop flavors, contrary to the quick versions often made.
Avoiding Pre-Mixed Spices: Authentic recipes do not require sugar, as dairy neutralizes acidity.
Proper Pasta Pairing: Traditionally served with tagliatelle, not spaghetti, which does not hold the sauce well.
Fat Content: Use moderate pancetta or lard instead of excessive olive oil.