Bolognese Meat Sauce
Poached Egg Open-Faced Sandwich
Elevate your toast with this savory Mediterranean-inspired Bolognese meat sauce, topped with a luscious poached egg and fresh arugula for a perfect breakfast or lunch.
This open-faced sandwich bridges the gap between a hearty dinner and a sophisticated breakfast. By combining the deep, umami-rich flavors of a slow-simmered beef and pork Bolognese with the delicate, creamy texture of a perfectly poached egg, it creates a balanced dish that feels indulgent yet refined. The addition of fresh arugula and Parmesan provides a bright, peppery finish that cuts through the richness of the meat.
Ingredients
- 100 g beef mince
- 100 g pork mince
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 tbsp olive oil
- 1 tbsp butter
- 50 ml red wine
- 1 tbsp tomato paste
- 200 g canned tomatoes
- 1 garlic clove
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 eggs
- 1 tbsp white vinegar
- 2 slices rustic bread
- 4 slices cheese
- 1 handful arugula
- to taste salt
- to taste sugar
- to taste black pepper
- to taste Parmesan cheese
- to taste parsley
Instructions
- 1Prepare the aromatics
Begin by finely chopping the onions, carrots, and celery. These vegetables form the essential flavor base for the Mediterranean Bolognese.
Tip: Keep the vegetable pieces uniform in size to ensure they cook evenly. - 2Sauté the vegetable base
Heat olive oil in a large pot and add the chopped onions, carrots, and celery. Stir-fry over medium heat until they become soft and fragrant.
Tip: Sautéing slowly allows the vegetables to release their sweetness into the oil. - 3Brown the meat
Add both beef and pork mince to the pot with the sautéed vegetables. Cook over high heat, stirring frequently, until the meat is completely dry and lightly browned to eliminate any strong odors.
Tip: Cooking the meat until dry is key to achieving the right texture and depth of flavor in a Bolognese sauce. - 4Add butter for richness
Add a knob of butter to the browned meat and vegetable mixture. Stir well until the butter has fully melted and incorporated, adding a silky richness to the sauce.
Tip: Using high-quality butter enhances the mouthfeel of the final sauce. - 5Deglaze with red wine
Pour the red wine into the pot with the meat mixture. The alcohol will evaporate as it deglazes the pan, leaving behind complex notes that deepen the sauces flavor profile.
Tip: Use a dry red wine that you would enjoy drinking. - 6Incorporate tomatoes
Stir in the tomato paste followed by the canned tomatoes. These ingredients provide the acidity and body necessary for the Bolognese sauce.
Tip: Cook the tomato paste briefly with the meat before adding canned tomatoes to intensify the umami flavor. - 7Season the Bolognese
Add salt, sugar, black pepper, a bay leaf, and fresh rosemary to the pot to enhance the flavors of the meat and tomato mixture.
Tip: Fresh herbs provide a more aromatic profile than dried ones, so use them if available. - 8Add water and simmer
Pour water into the meat sauce, bring to a boil, then cover the pot and simmer on low heat for one hour to allow the flavors to meld.
Tip: Check the sauce occasionally during simmering to ensure it doesnt reduce too much; add a splash of water if it becomes too thick. - 9Prepare egg for poaching
Break a raw egg into a mesh strainer set over a bowl to drain away the thin, watery portion of the egg white. This helps the egg hold a cleaner shape when poached.
Tip: Using a mesh strainer is the secret to a perfectly shaped poached egg without wispy white strands. - 10Poach the egg
Gently slide the prepared egg into a pot of simmering water seasoned with a dash of white vinegar. Cover the pot and cook for two and a half minutes.
Tip: Maintain a gentle simmer rather than a rolling boil to prevent the egg from breaking apart.
