Recept
Kako da prepoznaš da je mleveno meso dovoljno prženo (bez gledanja na sat)?
Kako da mleveno meso bude sočno i punog ukusa (za bolji sos)?
Bolonjeze stil (duže krčkanje, blaža kiselost, puniji ukus)
Kako pravilno zamrznuti bolonjeze?
Sastojci: 400 g mlevene govedine (ili mešano govedina/piletina), 1 crni luk (sitno seckan), 2 čena belog luka (sitno seckana), 1 šargarepa (narendana), 1 stap celera (sitno seckan), 400 g paradajz pelata ili seckanog paradajza, 2 kašike maslinovog ulja, 1 kašičica suvog origana, 1 kašičica svežeg ili sušenog bosiljka, prstohvat soli i prstohvat bibera, 50 ml crnog vina.
Priprema:
1. U tiganju zagrej maslinovo ulje i proprži crni i beli luk dok ne postanu staklasti.
2. Dodaj šargarepu i celer, proprži 2–3 minuta.
3. Dodaj mleveno meso i prži dok ne porumeni, na srednjoj temperaturi, povremeno mešajući, 5 do 7 minuta*.
4. Dodaj crno vino i kuvaj 3–4 minuta da alkohol ispari.
5. Dodaj paradajz, origano, bosiljak, so i biber.
6. Krčkati 15–20 minuta dok sos ne postane gust.
Napomena:
1. Prvih 2–3 minuta meso pusti sok – nemoj odmah mešati da bi počelo da se zapeče.
2. Zatim mešaj i razbijaj grudvice još 3–4 minuta, dok:
- promeni boju u svetlosmeđu,
- tečnost uglavnom ispari,
- pojavi se blago zapečena aroma (ne sme da potamni).
3. Za mešavinu govedina/piletina često je dovoljno 5–6 minuta, dok čista govedina može tražiti bliže 7 minuta.
Kako da prepoznaš da je mleveno meso dovoljno prženo (bez gledanja na sat)?
1. Boja
Sirovo: ružičasto
Gotovo za sos: svetlosmeđe do blago tamnije, bez ružičastih delova
Ako potamni i postane sivo-tamno → prepečeno
2. Zvuk u tiganju
U početku: tiho krčkanje (pušta sok)
Idealno: lagano “šištanje” kad tečnost ispari i meso krene da se zapeče
Previše tiho → još ima vode
Previše jako pucketanje → temperatura previsoka
3. Miris
Sirovo meso nema izražen miris
Kada je gotovo: topao, blago karamelizovan miris
Ako miriše gorko → prepečeno
4. Tekstura
Gotovo meso je rastresito, lako se razdvaja viljuškom
Ako je tvrdo i suvo → predugo prženo
Kako da mleveno meso bude sočno i punog ukusa (za bolji sos)?
- Ne soli odmah. So dodaj tek kad meso pobeli i ispari većina tečnosti.
- Rana so izvlači sok → suvo meso
- Rasporedi meso u jednom sloju. Nemoj gomilu u sredini.
- Ako je tiganj mali, prži u dve ture
- Temperatura srednja, ne jaka. Prejaka vatra zapeče spolja, a isuši iznutra. Srednja daje ravnomerno prženje.
- Ne mešaj stalno prvih 1–2 minuta. Pusti da se uhvati blaga korica (to daje dubinu ukusa).
- Vino dodaj tek kad meso porumeni. Tako se karamelizovani sokovi sa dna tiganja rastvore u sos. To je ključ “restoranskog” ukusa
- Ako koristiš piletinu. Prži kraće (5–6 min).
- Dodaj kašiku paradajza ili malo vode odmah posle vina da ostane sočna.
Bolonjeze stil (duže krčkanje, blaža kiselost, puniji ukus)
Osnovna ideja: bolonjeze nije brz paradajz-sos sa mesom, već sporo krčkani mesni sos u kome se ukusi povezuju i zaokružuju.
Izmene u pripremi (korak po korak)
1. Povrće proprži temeljno (8–10 min). Crni luk, šargarepa i celer prži na nižoj–srednjoj temperaturi (3) dok ne omekšaju i blago se karamelizuju.
Ovo daje prirodnu slatkoću i smanjuje kiselost paradajza.
2. Meso prži do blage karamelizacije (5–7 min). Kao što je opisano ranije – svetlosmeđe, bez suvoće. So dodaj tek pred kraj prženja mesa.
3. Vino – obavezno redukuj (3–5 min). Nakon vina, sačekaj da potpuno ispari miris alkohola i da se dno tiganja “očisti”. Ovo je ključ dubine ukusa.
4. Paradajz dodaj umereno. Umesto 400 g, koristi 300 g pelata +
1–2 kašike vode ili bujona.
Bolonjeze je više mesni nego paradajz-sos.
5. Dugo i tiho krčkanje (45–90 min).
Temperatura: vrlo niska (2).
Poklopac: poluotvoren.
Povremeno promešaj.
Što duže krčka – ukus je puniji
Kako da ublažiš kiselost (bez šećera)?
Izaberi jednu od opcija:
a) ½ kašičice putera na kraju kuvanja
b) 2–3 kašike punomasnog mleka ili biljne alternative
c) Dobro karamelizovan luk (najbolja prirodna varijanta)
d) Začini – minimalizam:
- Origano: prstohvat
- Bosiljak: dodati na samom kraju
- Biber: sveže mleven, na kraju.
Bolonjeze ne voli previše suvih začina.
6. Finalna tekstura.
Gotov sos treba da bude:
gust, ali sočan da se lepi za kašiku, ne da pliva, bez izražene kiselosti paradajza.
Kako pravilno zamrznuti bolonjeze?
Kada je najbolji za zamrzavanje?
Potpuno ohlađen.
Najbolje dan posle kuvanja (ukusi se stabilizuju)
Kako?
- Porcije od 200–250 g.
- Hermetičke posude ili kese.
- Ostaviti 1–2 cm prostora (širi se pri smrzavanju).
Koliko traje?
- Zamrzivač: do 3 meseca.
- Frižider (odmrznut): 48 sati.
Kako podgrevati?
- Sporo, na tihoj vatri
- Dodati 1–2 kašike vode ili bujona.
- Ne kuvati ponovo dugo.
➡ Sos ostaje sočan, meso mekano, bez gorkih nota.
Recipe
How do you recognize that the minced meat is fried enough (without looking at the clock)?
How to make minced meat juicy and full of flavor (for a better sauce)?
Bolognese style (longer simmering, milder acidity, fuller taste)
How to properly freeze Bolognese?
Ingredients: 400 g of ground beef (or mixed beef/chicken), 1 onion (finely chopped), 2 cloves of garlic (finely chopped), 1 carrot (grated), 1 stalk of celery (finely chopped), 400 g of peeled or chopped tomatoes, 2 tablespoons of olive oil, 1 teaspoon of dry oregano, 1 teaspoon of fresh or dried basil, a pinch of salt and a pinch of pepper, 50 ml of red wine.
Preparation:
1. Heat the olive oil in a pan and fry the onion and garlic until they become glassy.
2. Add carrot and celery, fry for 2-3 minutes.
3. Add minced meat and fry until golden brown, at medium temperature, stirring occasionally, 5 to 7 minutes*.
4. Add red wine and cook for 3-4 minutes so that the alcohol evaporates.
5. Add tomato, oregano, basil, salt and pepper.
6. Simmer for 15–20 minutes until the sauce becomes thick.
Notes:
1. During the first 2-3 minutes, the meat releases its juice - do not stir it immediately so that it starts to brown.
2. Then mix and break the lumps for another 3-4 minutes, while:
- change color to light brown,
- the liquid mostly evaporates,
- a slightly toasted aroma appears (it must not darken).
3. For a beef/chicken mix, 5-6 minutes is often enough, while pure beef may require closer to 7 minutes.
How do you recognize that the minced meat is fried enough (without looking at the clock)?
1. Color
Raw: pink.
Done for sauce: light brown to slightly darker, no pink parts.
If it darkens and turns gray-dark → overcooked.
2. Sound in the pan
Initially: quiet simmering (leaving juice).
Ideal: slight “hissing” when the liquid evaporates and the meat starts to brown.
Too quiet → still has water.
Too loud crackling → temperature too high.
3. Smell
Raw meat has no distinct smell.
When done: warm, slightly caramelized smell.
If it smells bitter → overcooked.
4. Texture
The finished meat is loose, easily separated with a fork.
If it is hard and dry → fried too long.
How to make minced meat juicy and full of flavor (for a better sauce)?
- Don't salt it right away. Add salt only when the meat turns white and most of the liquid has evaporated. Early salt draws out the juice → dry meat.
- Arrange the meat in a single layer. Don't crowd it in the middle.
- If the pan is small, fry in two rounds.
- The temperature is medium, not strong. A fire that is too strong burns the outside and dries the inside. Medium provides even frying.
- Do not stir constantly for the first 1-2 minutes. Let the slight crust take hold (this gives depth of flavor).
- Add wine only when the meat is golden brown. This way, the caramelized juices from the bottom of the pan dissolve into the sauce. This is the key to "restaurant" taste
- If you use chicken. Fry for a shorter time (5–6 min).
- Add a spoonful of tomatoes or a little water right after the wine to keep it juicy.
Bolognese style (longer simmering, milder acidity, fuller taste)
The basic idea: Bolognese is not a quick tomato-sauce with meat, but a slow-simmered meat sauce in which the flavors are connected and rounded off.
Changes in preparation (step by step)
1. Fry the vegetables thoroughly (8–10 min). Fry the onion, carrot and celery at a low-medium temperature (3) until they soften and caramelize slightly.
This gives a natural sweetness and reduces the acidity of the tomatoes.
2. Fry the meat until slightly caramelized (5–7 min). As described earlier - light brown, without dryness. Add salt only towards the end of frying the meat.
3. Wine - be sure to reduce (3–5 min). After the wine, wait for the smell of alcohol to completely evaporate and for the bottom of the pan to "clean". This is the key to the depth of flavor.
4. Add tomatoes in moderation. Instead of 400 g, use 300 g of peeled tomatoes + 1–2 tablespoons of water or broth.
Bolognese is more meat than tomato sauce.
5. Long and quiet simmering (45–90 min).
Temperature: very low (2).
Lid: half open.
Stir occasionally.
The longer it simmers, the fuller the taste.
How to relieve acidity (without sugar)?
Choose one of the options:
a) ½ teaspoon of butter at the end of cooking
b) 2-3 tablespoons of whole milk or plant-based alternative.
c) Well-caramelized onion (the best natural variant).
d) Spices – minimalism:
- Oregano: a pinch
- Basil: add at the very end
- Pepper: freshly ground, at the end.
Bolognese does not like too many dry spices.
6. Final texture.
The finished sauce should be:
thick, but juicy enough to stick to the spoon, not to swim, without pronounced tomato acidity.
How to properly freeze Bolognese?
When is the best time to freeze?
- Completely chilled.
- Best the day after cooking (tastes stabilize).
How?
- Portions of 200–250 g.
- Airtight containers or bags.
- Leave 1–2 cm of space (expands when frozen).
How long does it last?
- Freezer: up to 3 months.
- Refrigerator (thawed): 48 hours.
How to reheat?
- Slowly, over low heat
- Add 1–2 tablespoons of water or broth.
- Do not re-cook for long.
➡ The sauce remains juicy, the meat tender, without bitter notes.
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