![\"cheat](\"http:\/\/cucinadelsole.nl\/wp-content\/uploads\/2016\/10\/cheat-bolognese-finale-773x1030.jpg\")
cheat bolognese<\/p><\/div>\n
De \u00e9chte rag\u00f9<\/em> alla bolognese<\/em><\/strong> heeft tijd nodig. Veel tijd. Het liefst tussen 3 en 6 uur prutteltijd. Dit komt omdat alle ingredi\u00ebnten bijna “samensmelten” als je ze langzaam gaart, en daardoor een mooi geheel opleveren, precies zoals het hoort. Dit is dus een typisch weekendgerecht.
\nDoordeweeks heb ik vaak niet zoveel tijd maar wel trek in een lekkere bolognese en dan maak ik deze cheat versie, zonder de klassieke soffritto<\/em> (een mengsel van fijngesneden wortel, bleekselderij en ui, dat lang nodig heeft om zacht te worden) en met passata di pomodoro<\/em><\/strong> (gezeefde tomaten) i.p.v. gepelde tomaten, die langzamer garen.<\/p>\nIn Bologna<\/strong> heeft iedere familie een eigen recept een ze beweren allemaal dat HUN versie HET recept vertegenwoordigt. Met alleen maar varkensvlees of met half-om-half, met of zonder pancetta, met of zonder melk of room, witte wijn of rode wijn, you name it<\/em>, iedereen in Bologna heeft een felle mening over de \u00e9chte bolognese. Deze versie is gebaseerd op het recept van mijn mamma<\/em><\/strong>, die het gerecht leerde maken toen we in Bologna woonden, met mijn eigen variaties.
\nProbeer het maar. Als je ook zo van bolognese houdt zul je er blij van worden!<\/p>\nIngredi\u00ebnten<\/p>\n
Voor 4 personen<\/p>\n
2 sjalotten, fijngesneden,
\n2 teentjes knoflook, fijngesneden
\neen paar eetlepels e.v. olijfolie
\n300 gr. biologisch rundergehakt (half-om-half kan zeker ook)
\n1 glas rode wijn
\n1\/2 liter passata<\/em> (gezeefde tomaten)
\n4 laurierbladeren
\n1 takje verse rozemarijn, alleen de fijngesneden blaadjes (gedroogde rozemarijn kan ook)
\n1 kruidnagel
\nzeezout en zwarte peper<\/p>\nFruit de fijngesneden sjalotten en knoflook in een paar eetlepels olijfolie tot zacht en glazig. Voeg de kruiden toe en fruit nog een minuut.
\nVoeg daarna het gehakt en de kruidnagel toe en bak 10 minuten zachtjes tot rul.
\nBlus af met de wijn, laat de alcohol goed verdampen en voeg de passata toe.<\/p>\n
Breng aan de kook en laat circa 1\/2 uur zachtjes koken en indikken. Roer af en toe en voeg een beetje heet water toe als de saus te droog wordt.
\nBreng verder op smaak met zout en peper.<\/p>\n
Verwijder kruidnagel en laurier en serveer over je favoriete pasta.<\/p>\n","protected":false},"excerpt":{"rendered":"
De \u00e9chte rag\u00f9 alla bolognese heeft tijd nodig. Veel tijd. Het liefst tussen 3 en 6 uur prutteltijd. Dit komt omdat alle ingredi\u00ebnten bijna “samensmelten” als je ze langzaam gaart, en daardoor een mooi geheel opleveren, precies zoals het hoort. Dit is dus een typisch weekendgerecht. Doordeweeks heb ik vaak niet zoveel tijd maar […]<\/p>\n","protected":false},"author":4,"featured_media":3479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19],"tags":[329,334,335,248,247,333,332,331,330],"yoast_head":"\n
"Cheat" bolognesesaus - La Cucina del Sole<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cucinadelsole.nl\/nl\/cheat-bolognesesaus\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""Cheat" bolognesesaus - La Cucina del Sole\" \/>\n<meta property=\"og:description\" content=\" De \u00e9chte rag\u00f9 alla bolognese heeft tijd nodig. Veel tijd. Het liefst tussen 3 en 6 uur prutteltijd. Dit komt omdat alle ingredi\u00ebnten bijna “samensmelten” als je ze langzaam gaart, en daardoor een mooi geheel opleveren, precies zoals het hoort. Dit is dus een typisch weekendgerecht. 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\\\"Cucina di casa mia\\\") is \\\"3rd Best Italian Cookbook in the World\\\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. In 2002 the hobby became my job and I opened my Italian cooking school in Amsterdam, La Cucina del Sole. In the meantime I've become a certified sommelier and I have written 3 cookbooks. One of them (\\\"Cucina di casa mia\\\") won \\\"3rd Best Italian Cookbook in the World\\\" in Paris during the Gourmand Cookbook Awards in 2012. Cooking and writing about food are two of my big passions. I also enjoy reading, travelling, Tango dancing, being with my family and friends and reading the Tarot.\",\"sameAs\":[\"http:\/\/www.nicolettatavella.com\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\"Cheat\" bolognesesaus - La Cucina del Sole","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.cucinadelsole.nl\/nl\/cheat-bolognesesaus\/","og_locale":"nl_NL","og_type":"article","og_title":"\"Cheat\" bolognesesaus - La Cucina del Sole","og_description":" De \u00e9chte rag\u00f9 alla bolognese heeft tijd nodig. Veel tijd. Het liefst tussen 3 en 6 uur prutteltijd. Dit komt omdat alle ingredi\u00ebnten bijna “samensmelten” als je ze langzaam gaart, en daardoor een mooi geheel opleveren, precies zoals het hoort. Dit is dus een typisch weekendgerecht. 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