Monday, July 29, 2013

Bolognese Meat Sauce

Makes 3 cups
Preparation 30 minutes
Cooking time: 1 hour

1 finely chopped onion
1 finely chopped carrot
2 cloves garlic, finely chopped
1/2 stalk of celery, finely chopped
1 slice bacon, finely chopped
1/2 tbsp unsalted butter
1 tbsp olive oil
360 g ground beef, lean or medium-lean
1/3 cup milk, 2%
1/3 cup white wine
1 cup diced canned tomatoes
2 tsp tomato paste
1 tsp dried oregano
salt and pepper to taste

Heat the oil and butter in a saucepan over medium heat.  Add the vegetables and bacon, then cook until softened, 5-6 minutes, with some stirring.  Add the meat, then salt and pepper to taste.  Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 minutes.

Raise the heat to high, then add the milk.  Cook, stirring frequently, until the liquid has evaporated, about 3 minutes.  Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 minutes.

Stir in the diced tomatoes, tomato paste and oregano, then cover and simmer gently over low heat for at least 1 hour.  Stir occasionally and add some water as needed to prevent the sauce from becoming too dry.  Season with additional salt and pepper.  It is important to simmer all the ingredients until the sauce is think and the beef very tender.

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