{"id":61728,"date":"2025-04-24T13:26:10","date_gmt":"2025-04-24T11:26:10","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/homemade-bolognese-sauce-like-from-a-real-italian-kitchen\/"},"modified":"2025-09-21T17:41:46","modified_gmt":"2025-09-21T15:41:46","slug":"homemade-bolognese-sauce-like-from-a-real-italian-kitchen","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/recepti-in-hrana\/mesne-jedi\/homemade-bolognese-sauce-like-from-a-real-italian-kitchen\/","title":{"rendered":"Homemade bolognese sauce like from a real italian kitchen"},"content":{"rendered":"\n<p>When you think of Bolognese sauce, you probably imagine a quickly prepared meat sauce from a pan. But real homemade Bolognese sauce (Rag\u00f9 alla Bolognese) is something completely different \u2013 it&#8217;s cooked slowly, with love and ingredients that create a true explosion of flavor. In this recipe, you&#8217;ll learn the original preparation method with some homemade tricks that will make your sauce truly unforgettable.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients for Homemade Bolognese Sauce (Serves 4)<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>400g ground beef (preferably mixed with a little pork)<\/li>\n\n\n\n<li>1 large onion<\/li>\n\n\n\n<li>2 carrots<\/li>\n\n\n\n<li>2 celery stalks<\/li>\n\n\n\n<li>3 garlic cloves<\/li>\n\n\n\n<li>400ml tomato puree (or canned tomatoes)<\/li>\n\n\n\n<li>2 tablespoons tomato paste<\/li>\n\n\n\n<li>100ml white or red wine<\/li>\n\n\n\n<li>200ml milk (secret ingredient)<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n\n\n\n<li>oregano<\/li>\n\n\n\n<li>bay leaf<\/li>\n\n\n\n<li>olive oil<\/li>\n\n\n\n<li>(optional) piece of Parmesan for cooking<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Method<\/strong><\/h3>\n\n<p class=\"dropcapp4\">1Finely chop the onion, carrots, and celery stalks. This mixture forms the base of the sauce, called <em>soffritto<\/em>. <\/p>\n\n<p class=\"dropcapp4\">2Heat a little olive oil in a large pan and saut\u00e9 the chopped vegetables over medium heat for about 5-7 minutes until they become translucent and lightly browned.<\/p>\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-znam-si wp-block-embed-znam-si\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"Degb1DhR4D\"><a href=\"https:\/\/znam.si\/recepti-in-hrana\/kuharski-nasveti-in-triki\/kako-pravilno-kuhamo-testenine\/\">Kako pravilno kuhamo testenine<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Kako pravilno kuhamo testenine&#8221; &#8212; Znam.si\" src=\"https:\/\/znam.si\/recepti-in-hrana\/kuharski-nasveti-in-triki\/kako-pravilno-kuhamo-testenine\/embed\/#?secret=zF45pJx45e#?secret=Degb1DhR4D\" data-secret=\"Degb1DhR4D\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n<p class=\"dropcapp4\">3Add the ground meat to the pan and brown it well while stirring. Make sure the meat browns nicely and break up any lumps. <\/p>\n\n<p class=\"dropcapp4\">4Once the meat is browned, add the chopped garlic and tomato paste, then pour in the wine. Cook for a few minutes to let the alcohol evaporate. <\/p>\n\n<p class=\"dropcapp4\">5Add the tomato puree (or canned tomatoes), season with salt, pepper, bay leaf, and oregano if desired. Add a little water if needed so the sauce isn&#8217;t too thick. <\/p>\n\n<p class=\"dropcapp4\">6Reduce the heat and let the sauce simmer slowly for at least 1.5 to 2 hours. Stir occasionally and add more water if needed. <\/p>\n\n<p class=\"dropcapp4\">7About 15 minutes before the end of cooking, stir in the milk. This step balances the sauce and adds a gentle creamy note. <\/p>\n\n<p class=\"dropcapp4\">8If you want an even deeper flavor, you can add a small piece of Parmesan during cooking (optional).<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Tips &amp; Tricks<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cook the sauce in a wide pan, not a pot \u2013 a larger surface means better flavor.<\/li>\n\n\n\n<li>Let the flavors develop, longer cooking means better Bolognese sauce.<\/li>\n\n\n\n<li>Goes great with wide pasta (tagliatelle, pappardelle), and also in lasagna.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Common Mistakes<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cooking too fast \u2013 the flavor will be shallow.<\/li>\n\n\n\n<li>Without vegetable base \u2013 don&#8217;t skip the carrots, celery, and onion!<\/li>\n\n\n\n<li>Without milk \u2013 milk balances the acidity of the tomatoes.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Storage<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Keeps in the refrigerator for up to 4 days.<\/li>\n\n\n\n<li>You can freeze it for up to 3 months \u2013 perfect for quick dinners!<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Frequently Asked Questions (FAQ)<\/strong><\/h3>\n\n<p><strong>Can you use only beef?<\/strong><br\/>Of course \u2013 but the mixture with pork adds extra juiciness.<\/p>\n\n<p><strong>Can you add mushrooms or zucchini?<\/strong><br\/>You can, although then it&#8217;s no longer classic Bolognese \u2013 but why not, make it your way!<\/p>\n\n<p><strong>What to do if you don&#8217;t have wine?<\/strong><br\/>Use a little broth or water with a tablespoon of balsamic vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you think of Bolognese sauce, you probably imagine a quickly prepared meat sauce from a pan. But real homemade Bolognese sauce (Rag\u00f9 alla Bolognese) is something completely different \u2013 it&#8217;s cooked slowly, with love and ingredients that create a true explosion of flavor. In this recipe, you&#8217;ll learn the original preparation method with some [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":61727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[94,5003,5004,5005,5006,5007],"class_list":{"0":"post-61728","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-mesne-jedi","8":"tag-mleto-meso","9":"tag-domaca-bolonjska-omaka","10":"tag-italijanski-recepti","11":"tag-mesna-omaka-za-testenine","12":"tag-omaka-za-lazanjo","13":"tag-recept-za-testenine"},"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/61728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=61728"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/61728\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/61727"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=61728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=61728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=61728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}