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Best Bolognese Sauce Recipe

Should we strive for greatness and perfection or just be content with what life can offer? This Bolognese sauce will have the answer!

As I recently have some time, I had been looking on the web the other day. Trying to find fresh, stirring ideas, inspiring dishes that I have never tested before, to treat my family with. Hunting for quite some time but couldn’t come across too many interesting stuff. Just before I thought to give up on it, I stumbled on this delightful and easy dessert simply by chance. The dessert looked so fabulous on its pic, it required urgent action.

It was easy to imagine the way it is created, its taste and how much my hubby is going to want it. Actually, it is extremely easy to delight him in terms of treats. Yes, I am a blessed one. Or maybe he is.Anyways, I visited the blog: Suncakemom and then used the comprehensive instuctions that had been accompanied by impressive pics of the process. It really makes life faster and easier. I could imagine that it’s a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you normally have gross hands so I really appreciate the time and effort she devote to build this post and recipe easily followed.

With that in mind I am inspired to present my own dishes in a similar fashion. Appreciate your the concept.

I was fine tuning the original formula create it for the taste of my family. Need to say it was an awesome success. They enjoyed the flavour, the structure and enjoyed getting a treat such as this during a lively week. They quite simply requested more, many more. Hence the next time I am not going to make the same miscalculation. I’m gonna multiply the amount .

You can find more Bolognese Sauce Authentic at SunCakeMom

Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat melt the fat. It requires some stirring and flipping until it reaches a golden brown color. The whole process is done in about 5 to 10 minutes.

Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.

Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.

Add the beef and mix it well with the vegetables.

Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk.

Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

After 1,5 hours it’s edible, presentable and tasty but its true nature will only show itself after 4 hours of slow simmering.

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