Can I make the bolognese sauce in advance and store it?

Name: Spaghetti bolognese-pepper cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 8P
Ingredients: 1 kg spaghetti; Pepper cream sauce:; 500 ml beef broth; 1 tbsp 4 seasons peppercorns; 1 tbsp mustard; 1 tbsp ketchup; 1 good splash of whisky; 500 ml cream + 100 ml milk; Tomato sauce with minced meat:; 4 tbsp olive oil; 1 kg pork mince; 1 large onion finely chopped; 1 tbsp tomato paste; 1 liter passata; 1 tsp tabasco; 1 tsp pili pili; 1 tsp cayenne; 1 tsp sambal; 2 tbsp chili sauce; 1 tbsp dried thyme; 2 to 3 bay leaves; Pepper and salt; 500 g mascarpone; 0.5 bulb garlic; Garnish:; 0.5 bunch basil; 0.5 bunch parsley; 6 thick slices of smoked bacon; 6 thick slices of salted bacon; 3 cloves garlic finely chopped

Yes, you can make the sauce in advance and store it in the refrigerator or freezer. Keep the sauce for a maximum of 2-3 days in the refrigerator or up to 3 months in the freezer.

Spaghetti bolognese-pepper cream sauce

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50min

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Do you want to get started with spaghetti bolognese-pepper cream sauce? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8P

1 kg spaghetti

Pepper cream sauce:
500 ml beef broth
1 tbsp 4 seasons peppercorns
1 tbsp mustard
1 tbsp ketchup
1 good splash of whisky
500 ml cream + 100 ml milk

Tomato sauce with minced meat:
4 tbsp olive oil
1 kg pork mince
1 large onion finely chopped
1 tbsp tomato paste
1 liter passata
1 tsp tabasco
1 tsp pili pili
1 tsp cayenne
1 tsp sambal
2 tbsp chili sauce
1 tbsp dried thyme
2 to 3 bay leaves
Pepper and salt
500 g mascarpone
0.5 bulb garlic

Garnish:
0.5 bunch basil
0.5 bunch parsley
6 thick slices of smoked bacon
6 thick slices of salted bacon
3 cloves garlic finely chopped
250 g grated Gruyère cheese

1 kg spaghetti

Pepper cream sauce:
500 ml beef broth
1 tbsp 4 seasons peppercorns
1 tbsp mustard
1 tbsp ketchup
1 good splash of whisky
500 ml cream + 100 ml milk

Garnish:
0.5 bunch basil
0.5 bunch parsley
6 thick slices of smoked bacon
6 thick slices of salted bacon
3 cloves garlic finely chopped
250 g grated Gruyère cheese

Preparation method

How do you make this?

Grind the 4 seasons pepper coarsely.

Add the pepper to the beef broth on the heat along with the same amount of cream.

Add 1 tbsp mustard, whisky, and ketchup.

Let it reduce.

For the tomato sauce with minced meat, add olive oil to a large cast-iron pot.

Sauté the finely chopped onion together with the pork mince. Keep frying everything nicely until the meat is crumbly cooked.

Add the tomato paste along with the thyme and bay leaves. Let everything fry together for a moment.

Add the chili sauce.

Cut a whole bulb of garlic in half and add it with the skin to the sauce.

Add the passata along with sambal, pepper, salt, pili pili, and cayenne.

Let it simmer for at least 30 minutes, remove the garlic bulb and squeeze the soft garlic into the sauce without the skin, fish out the thyme and bay leaves from the sauce if you prefer.

Now add the finely chopped garlic and mascarpone.

Mix the pepper cream sauce, once smoothly blended, add about 500 ml of pepper cream sauce to the tomato sauce.

Add a few drops of tabasco.

Let everything reduce a bit more.

Meanwhile, fry the finely chopped bacon in its own fat. Once the bacon is nicely crispy, drain the fat.

Boil water for the pasta and cook the pasta as indicated on the package.

Tips

Turn some pasta on a long plate, pour 2 ladies sauce over it, sprinkle some bacon over it and finish with the mixture finely sliced parsley and basil. Place the ground cheese on the table and operate your amount of your choice.