01.01.2003 -sauce - tomate
Traditional Bolognaise sauce
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A classic among classics, Bolognaise sauce
is the most commonly used sauces to accompany pasta
. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna. »
Serves 4 to 6:
- 7 oz (200 g) of ground beef filet
- 5 oz (150 g) of ground pork
- 3.5 oz (100 g) of ground poultry livers
- 10 oz (300 g) of tomato coulis
- 1 chopped carrot
- ½ minced onion
- 1 branch of chopped celery
- 2 tbsp (30 g) of unsalted butter
- Ground black pepper
- Melt unsalted butter in a large frying pan.
- Next, add chopped vegetables, browning them slightly for a few minutes while constantly stirring the contents of the frying pan.
- Add finely chopped meats, brown with vegetables for 10 minutes over medium heat. Mix well and stir during cooking.
- Next add tomato coulis, salt and pepper.
- Mix all ingredients well, simmer over low heat for 15 to 20 minutes, stirring sauce from time to time.
- Pour several tablespoons of hot Bolognaise sauce over pasta and serve.
SuggestionBolognaise sauce can accompany all types of pasta, including fresh pasta or lasagnas. I also suggest using it to accompany green tagilatelli (made with spinach) for example, adding a white sauce base or a little liquid cream to the sauce, at the end of cooking. Also sprinkle your dishes with grated pecorino or parmesan to add more flavor to your preparations.
I have to admit that I have to have spaghetti Bolognaise at least once a week... sometimes slightly modified with a little red wine, paprika, basil, oregano and all that comes within my reach.
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