Love a good bolognaise sauce?

This meat-based sauce is a great way to bring people together over a cheap yet hearty meal because the ingredients are cheap – including the meat and you can make a big batch in one go. You can put this sauce on pasta and even baked potatoes with shredded or grated cheese on top.

If you make bolognaise sauce, here are 2 tips to make it better:

When making this sauce, you fry up diced onions followed by cut up carrots and celery – right? Right! When cutting these vegetables, make sure they are cut as finely as possible. Go as far as to grate these vegetables. If you do this, you will release more of these vegetables’ flavors into the sauce. The finer these vegetables are cut, the more flavor for the sauce.
Fry off the mincemeat separately from the vegetables. Frying off the mincemeat means evaporating the water as much as possible to intensify the meat flavor. While this is happening use a wooden spoon to ensure as smooth and lump free mince as possible. That lump free look in your bolognaise gives it a restaurant quality edge.

Try these 2 tips next time you are making this affordable and popular meat sauce.

Want to know more about cooking red meat?

Your Meat Mate https://www.philbysfinefoods.com.au/your-meat-mate-book/