Finns prefer crushed tomatoes when making Italian food, but Italians’ favorite is pureed tomato.
In Finland, there is a myth that the preparation of an authentic Italian bolognese sauce requires hours of simmering. Mutti’s Nordic Marketing Manager Emma Vuorenmaa bust the myth in the bulletin.
– In Finland, more than half always choose crushed tomatoes from the tomato product shelf. In Italy, on the other hand, 60 percent choose a canned tomato product from the store shelf.
In Italy, food is often made from pureed tomatoes, which only require a few minutes of cooking time. The cooking time for crushed tomatoes is many times that.
The pureed tomato has a thick and velvety texture. Tomato crumbles are coarser in structure, although there are differences in coarseness. Both fine crumble and crumble with large tomato pieces are on sale.
Muti’s new product has a resealable cap. The opened product can be kept in the refrigerator in its own packaging, and it is recommended to use it within five days. Mutt
So how is bolognese sauce made? Everyone has their own way of doing it, but if you want something new in the sauce, try this recipe from Iltalehti, where Koskenlaskija is added to the sauce. If you want, you can replace the crushed tomatoes with pureed tomatoes, so the sauce is prepared faster.
Minced meat sauce
400 g ground beef
2 tablespoons of olive oil
1 chopped onion
4 cloves of garlic, sliced
400 g of crushed tomatoes
1 dl chopped fresh basil
1 teaspoon of salt
3 dl water or meat broth
250 g Koskenlaskija food & dip sauce
1. Fry the minced meat and onions in olive oil. Add tomato puree, water and spices to the meat and onions. Bring to a boil and lower the heat.
2. Leave to simmer slowly, stirring occasionally, for about 20 minutes.
3. Add Koskenlaskija and basil. Give Pori another 5 minutes. Check the taste.
Recipe: Risto Mikkola