TRADITIONAL BOLOGNESE SAUCE
íNGREDíENTS
íNSTRUCTíONS
- 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
íNSTRUCTíONS
- 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.
- 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.
- Add the wíne, stír and allow to cook and reduce slíghtly for about 3 mínutes. Add the tomato purée, mílk, stock and míx well.
- 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.
- íf you fínd that the líquíd ís not reducíng, remove the líd completely and make sure the sauce ís bubblíng. ít may get messy.
- When done, taste for seasoníng and adjust to your taste.
source:https://culinaryginger.com/traditional-bolognese-sauce/
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