Italian Sauce


Bolognese friggione is a typical side dish in the Bolognese culinary tradition.


It is a recipe based on onions and tomatoes that can be enjoyed in any season: hot in winter and cold in summer.

As an appetizer with a slice of homemade bread, or as a side dish, at lunch or dinner.


Friggione is incredibly tasty.



Servings 4



• 2 kg of white onions


• 2 teaspoons of lard


• 400 g of ripe peeled and peeled tomatoes


• 1 teaspoon of granulated sugar


• 1 teaspoon of coarse salt


• black pepper





Start the preparation of the bolognese friggione by wiping the onions and slicing them thinly with a knife or with a mandolin.

Collect them in a large bowl, add sugar and salt and mix well.


Let them lose their water: it will take at least 2 hours, but if you have more time you can leave them even more, they will gain more sweetness.

In a large saucepan and from the bottom often put the onions with their liquid and lard.


Cook over low heat, stirring occasionally, for about 2 hours.


lt is essential, during this first cooking stage, to check them often to prevent them from sticking to the bottom of the pan.


When the onions have taken on a very soft texture and a hazelnut color, add the chopped tomatoes and abundant fresh pepper of reel.


Continue cooking for 1 hour and 30 minutes or until the onions and tomatoes have become very soft, almost creamy.




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