Servings: 4
Ingredients
- 1 kg San Marzano or Roma tomatoes
- 3 pointed peppers (red)
- 2 onions
- 4 stems celery
- 1/2 chilli (red )
- 3 cloves look
- sage (fresh )
- thyme (fresh)
- salt (coarse )
- Pinch of sugar
- olive oil (good quality)
- 150 g minced beef
- 450 g pork-beef mince
- 1 beef stock cube (Knorr )
- 1 vegetable stock cube (Knorr – for cooking the pasta)
Instructions
- First, make the passata as a base for the sauce. Grill the roma tomatoes and sweet pointed peppers together in the oven. Add olive oil, garlic, chili pepper, sage, thyme, coarse salt and a pinch of sugar.
- Simmer the vegetables in a pot, blend and pass through a passe-vite to remove the seeds.
- In another pot, sauté the onions and celery pieces, then add the minced meat.
- When the meat is well-done, add the passata along with the Knorr beef stock cube.
- Let the sauce simmer for a while so that all the flavors can be well absorbed.
- Finish with fresh sage and thyme.
Knorr’s search for the best bolognaise sauce
Every Belgian has their own secret recipe for bolognaise sauce, but Knorr wanted to know who really makes the very best. So Knorr organized a national competition in which no fewer than 528 home cooks sent in their recipes, complete with secret ingredients and stories. In the end, 21 finalists were invited to Brussels on Oct. 26 to present their sauce to a four-member jury: chefs Sofie Dumont, Arnaud Delvenne, Wesley Bay and TikTok phenomenon Lorentia Veppi, who has Italian roots. The judges judged each sauce on flavor, texture, balance and authenticity.
