This is the sauce that in Brazil we call “Bolognese“, but it really isn’t. O Bolognese traditional uses beef and pork and other ingredients that we don’t use. For this reason, I called meat sauce. It is very tasty and I usually freeze it in portions to make it easier. The total amount of sauce you make is enough for 1 to 2 packages of pasta, depending on how abundant you like it.
Ingredients:
- 2 tablespoons of olive oil;
- 1/3 cup chopped bacon;
- 1 chopped onion;
- 2 chopped garlic cloves;
- 1 grated carrot;
- 1/4 cup finely chopped celery stalk;
- 1/4 chopped green pepper;
- 600g of ground beef (I used Patinho);
- 1 can of peeled tomatoes (I buy the ones that come in cubes);
- 1 package of tomato paste (190g);
- Seasonings to taste (I used basil, salt, black pepper, Worcestershire sauce and bay leaf powder).
Brown the bacon with the olive oil. Add the onion, garlic, carrot, celery and pepper. Saute well until the bottom of the pan starts to brown (when that “sludge” starts to form). Now add water (about 2 cups at a time) and stir until the water dries. Do this about 5 times to soften the ingredients well. Add the meat. Mix until it starts to lose its red color. Season with the ingredients you prefer.
Add the peeled tomato and extract. Add water as the sauce will probably be too thick. Mix, place over low heat, cover the pan and let it cook. From time to time open the pan and stir to avoid sticking. Add more water as the sauce dries. I keep it on the fire until the tomatoes and carrots melt well, which takes approximately 35 minutes.
Now comes the trick to make your sauce thinner:
When cooking is finished, turn off the heat and wait 2 minutes. A layer of oil will form on the surface, which is actually the olive oil and bacon fat. Place a sheet of paper towel against the surface. It will absorb all that fat.
*This post was offered by Kitchen, a paper towel brand that partners with the blog and that helps me a lot in my kitchen routine!
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