Classic bolognese sauce in cast iron casserole.
A classic recipe cooked in the purest traditional style, beef bolognese sauce in a cast iron cocotte. Ideal for making pasta, lasagna or even moussaka by adjusting the spices.
After the success of the post about cast iron casseroles, the recipe that you requested the most was the classic bolognese. And I always listen to you.
A bolognese that is tasty, juicy and super creamy.
Are you up for it?
Video recipe – CLASSIC BOLOGNESA in CAST IRON CASSEROLE – with 3 hours of chup-chup
Classic bolognese sauce in cast iron casserole
Course: MainCuisine: SpanishDifficulty: Easy8
servings30
minutes4
hours40
minutesIngredients
1 kg minced beef
1 large carrot
1 large onion
1 celery stick
2-3 cloves of garlic
1 can of crushed natural tomato
1 cup of red wine
1 cup of water
Salt
Pepper
Olive oil
- Lasagna spices:
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
- Moussaka spices:
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 cinnamon stick
4 cloves, crushed
Directions
- Heat the casserole with a little bit of oil over LOW heat. It is important to heat the cast iron casserole slow.
- In the meantime, finely chop all the vegetables. Set aside.
- When the casserole is hot, brown the meat in two batches. Set aside.
- Add a little more oil and sauteé all the chopped vegetables.
- When the vegetables are soft, add the meat and wine.
- Deglaze the casserole and add the tomato, water and spices.
- Bring to a boil, put the lid on, set the heat to minimum and let it simmer for 2-3 hours.
- You can use it to make lasagna, pasta or even moussaka.
