There are many different good bolognese and bolognese sauce recipes. The cider Bolognese is less well known but impresses with its sweet and tart taste.

Ingredients

– 1/2 l cider
– 500g minced meat (mixed or minced beef)
– Salt
– Pepper
– about 10-20 ml of olive oil
– Sugar
– Paprika spice
– Italian herbs
– 2 red onions
– some tomato paste
– 500 ml of tomato passata
– 100 ml cream

Preparation of cider bolognese sauce

The olive oil is heated in a frying pan, when the oil and pan are hot the ground beef is added and fried. Add the chopped onions to the sautéed minced meat. The ground beef will not sear as much as usual, but it should have just lost its red color. Now add 250 ml cider and let the cider simmer with the minced meat over medium heat. In between, you can add the Italian herbs, a pinch of salt, sugar, and pepper.

Gradually add the remaining 250 ml apple wine to the pot and let it simmer for 1/2 hour over low heat, stirring every now and then. After half an hour, add the tomatoes, 100ml cream, and 2 tablespoons of tomato paste. The ingredients are mixed and boiled again over high heat. When boiling, you should stir the sauce again and again – at the end, you taste the Bolognese with salt and pepper.

Useful additional knowledge

The apple wine Bolognese is preferably served with durum wheat spaghetti and, of course, apple wine is recommended as a drink. If you want to avoid further alcohol, you should drink a glass of water to be able to fully enjoy the taste of the Bolognese.