Mama's Bolognese Sauce - Essen voller Erinnerungen

Mama’s Bolognese Sauce – Food full of memories

Pane-Bistecca

Today I bring you a homemade pasta with Mama’s Bolognese sauce. Also there comes up many a memory! Yes, of course, my mom was full-blooded Italian and cooked like that too! One of her best and most popular recipes was her Bolognese Sauce. Of course, every mom has THE best Bolognese, but back in my youth, restaurants that served good Italian spaghetti in Switzerland were still rare. No, I’m not Methuselah, nor am I insanely old, but times have changed a lot.

But back to my mom, who cooked with heart and soul (and sometimes very articulately expressed her displeasure in various languages). One day she was asked to cook pasta for a church congregation. The priest came especially to our house and my mom was very skeptical, because he was not Catholic! But in the end she cooked kilos of pasta with her Bolognese sauce.

My sister, who was helping to set up the tables and benches at the church, then mentioned that mom was cooking the bolognese sauce and had it cooking for 5 hours. This was further whispered and of course misunderstood and when it reached the priest’s ear, he understood 15 hours! He immediately called mom, apologizing for having to be at the stove for 15 hours! Mom then explained the misunderstanding to him after a laugh.

Dann kam der grosse Event und die Kilos von Spaghetti gingen weg wie… warme Semmeln stimmt hier nicht ganz, wie besonders gute Spaghetti ist besser und zwar in Rekordzeit! Mama war sehr stolz und die Kirchgemeinde hatte full House!

This is my second recipe in the Foodblog Event Food full of Mamories from Zorra’s Kochtopf, hosted by Ole from Nimmersatt.

Prep time

10 min

Cooking time

5 h 20 min

Portions

for 4 times Pasta

Total time

5 h 30 min

Ingredients

1 kg ground Beef and Pork, mixed
1 Onion, chopped
2 Carrot, chopped
20 g Butter
Oil
Salt and Pepper
Oregano
1 Chili
½ Broth Cube
2 Cans Pelati (peeled Tomatoes)
4 tbsp Tomato Paste

Instructions

Step 1

Heat the butter with the oil in a deep pot and fry the onion well with the carrots. Then add the meat and fry very well until all the water that comes out is boiled down again.

Step 2

Season everything well and add the chopped chili pepper. Add the stock cube, the pelati and the tomato paste, mix well and simmer half covered for 4-5 hours. Keep stirring from time to time to avoid burning and specially to mix the debris from the sides of the pot into the sauce.

Step 3

Add a little water if necessary to keep the sauce from getting too thick. Here you can also add some chopped herbs.

Step 4

When it is finished cooking, it will have a sort of oil layer on top that can be easily mixed in. The sauce tastes wonderful and although you must cook it for a long time, it is quite easy.

Notes

I served this sauce with homemade spaghetti and homemade Pappardelle. Here is the Pasta recipe.

Mama’s Bolognese Sauce – Food full of memories