YUMMYLICIOUS #11: Beef Bolognese Sauce/ Goveja Bolonjska Omaka

Hello!

It's national spaghetti day! 

So it's the perfect time for me to share my bolognese sauce.

I use only minced beef to make it a bit cleaner and I add a lot of veggies.

The sauce is great for meal prepping. I make a big batch of it and freeze it in individual portions for the days I don't have time to cook.  

Ingredients:

• 3 1/2 cup minced beef
• 2 medium onions (you can use red or white)
• 3 garlic cloves
• 4 big carrots
• 1 big red bell pepper
• 5 garlic scapes
• 2/3 cups veggie broth (you can use whatever broth you prefer) 
• 1 1/3 cup tomato puree
• Olive oil
• Seasonings: sea salt, black pepper, basil, oregano

Preparation:

1. Firstly prep all of your ingredients. Peel and finely dice the garlic and onions. Wash, peel and grate the carrots. Wash and chop the bell pepper and garlic scapes. To make the dicing and grating easier and faster I chop the onions and carrots in a food processor and mince the garlic in a garlic press. 
2. Warm the olive oil on medium heat in a large pot. Add the onions and cook until translucent. Add the garlic, carrots and pepper and cook for a few more minutes. Add the beef and mix well, so the beef crumbles. Cooke until the meat looses it's red, raw color. 
3. Add all of the seasonings and mix well. Add the broth and tomato pure and bring it to a boil and lower the heat. Leave it to lightly simmer for about 20 minutes and stir every once in awhile. Add the garlic scapes and let cook for additional 10 minutes. Taste and add seasoning if needed.
4. I serve it with wholegrain pasta  and mozzarella.

ENJOY!

 Danes je nacionalni dan špagetov!

Zato je to idealen čas, da z vami delim mojo bolonjsko omako.

Da je omaka bolj zdrava uporabim samo mleto goveje meso in dodam veliko zelenjave.

Omaka je odlična za pripravo obrokov v naprej. Zato jo vedno naredim veliko in porazdelim v individualne porcije ter jih zamrznem. Idealno za dneve, ko nimam časa kuhati.

Sestavine:

• 800g mletega govejega mesa
• 2 srednje velike čebule (lahko uporabite rdečo ali rumeno)
• 3 stroki česna
• 4 veliki korenčki
• 1 velika rdeča paprika
• 5 stebel česnovega cveta
• 150 ml zelenjavne jušne osnove (lahko uporabite katerokoli jušno osnovo)
• 300 ml paradižnikove mezge
• Olivno olje
• Začimbe: sol, črni poper, bazilika, origano

Priprava:

1. Najprej pripravite vse sestavine. Olupite in na drobno sesekljate čebulo in česen. Operite, olupite in naribajte korenje. Operite in na kocke narežite papriko in česnov cvet. Da si olajšate sekljanje in ribanje lahko čebulo in korenje zmeljete v multipraktiku, za česen pa uporabite stiskalec za česen.   
2. Segrejte olivno olje na srednje nizkem ognju v večjem loncu. Dodajte čebulo in jo dobro popražite. Dodajte česen, korenje in papriko in kuhajte nekaj minut. Dodajte govedino in dobro premešajte, da se meso dobro zdrobi. Kuhajte dokler govedina ne izgubi svoje surove rdeče barve. 
3. Dodajte vse začimbe in dobro premešajte. Prilite jušno osnovo in paradižnikovo mezgo in kuhajte, da zavre. Nato zmanjšamo temperaturo kuhalnika in kuhamo nadaljnjih 20 minut in premešamo na vsake toliko časa. Dodamo česnov cvet in kuhamo še 10 minut. Poskusimo in dodamo začimbe, če je potrebno.
4. Jaz serviram omako s polnozrnatimi testeninami in mocarelo. 

DOBER TEK!