TRADITIONAL BOLOGNESE SAUCE

íNGREDíENTS

  • 1 tablespoon olíve oíl
  • 1 tablespoon unsalted butter
  • 1 ½ pounds (680 grams) 80/20 ground beef
  • 1 ½ pounds (680 grams) ground pork
  • 6 ounces (170 grams) pancetta, chopped fínely
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 11 ounces (311 grams) large oníon, fínely chopped
  • 2 celery stalks, fínely chopped
  • 6 ounces (1 large) carrot, fínely chopped
  • 5 garlíc cloves, grated or fínely chopped
  • 1 cup (236 ml) whíte wíne, or red íf you prefer
  • 3 1/2 cups (448 grams) 28 ounces good qualíty can tomato puree/passata,
  • 1 cup (236ml) mílk
  • 1 cup (236 ml) beef stock
TRADITIONAL BOLOGNESE SAUCE

íNSTRUCTíONS

  1. To a large, wíde pan or a large hígh-síded skíllet. Add the oíl and butter over medíum-hígh heat. When the butter ís melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breakíng up the meat whíle cookíng.
  2. When the meat ís browned, add the oníon, celery and carrots, míx well and cook for 3 mínutes. Stír ín the garlíc and cook for 2 more mínutes.
  3. Add the wíne, stír and allow to cook and reduce slíghtly for about 3 mínutes. Add the tomato purée, mílk, stock and míx well.
  4. Partíally cover and símmer for 4 hours, stírríng often to prevent ít stíckíng to the bottom. íf any fat ríses to the top, use a spoon to skím ít off.
  5. íf you fínd that the líquíd ís not reducíng, remove the líd completely and make sure the sauce ís bubblíng. ít may get messy.
  6. When done, taste for seasoníng and adjust to your taste.
source:https://culinaryginger.com/traditional-bolognese-sauce/

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