How do you make a bolognese sauce without it tasting tangy ?
Classic bolognaise sauce recipe Ingredients: 1 large onion 1 large carrot Extra Virgin Olive oil 2 cloves of garlic 1/2 lb of lean minced beef 1/2 lb of lean minced pork 140g of pancetta (optional) 2 x 400g cans chopped tomatoes Tomato puree 1 large tablespoon of sugar Half a cup of fresh milk Fresh or dried spaghetti Method: If possible, re-mince the meat all together to gain a finer texture. Some people fry off the pancetta first, before adding any of the other meats individually to the pan, but uncut or unminced pancetta usually creates large cunks of bacon and fat in your bolognaise mixture, so it’s often best to re-mince it or finely chop it – or just leave it out entirely. Chop the onion very finely (the finer, the better) and mince the garlic. (Keep the garlic separate). Chop the carrot into very small pieces (about 10mm each). (The carrot helps reduce the acidity in the bolognaise mixture). Heat a very large cooking pot and cover the bottom in olive oil, then heat the oil moder
