Bolognese Meat Sauce Recipe
Ingredients
| Tomato | 1/2 Pint | |
| Butter | 2 Tablespoon | |
| Carrot | 1 Small, finley diced | |
| Onion | 1 Small, finley diced | |
| Stalk of Celery - 1 small, diced finely | ||
| Stewing beef | 4 Ounce | |
| Veal | 8 Ounce | |
| Lean pork | 8 Ounce | |
| Dry white wine | 2 Fluid Ounce | |
| Veal stock | 1 Pint | |
| Basil leaves | 6 | |
| A bouquet garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Heat the oven
MAKING
2) In a saucepan, put the tomato coulis and allow to simmer
3) In a casserole, heat the butter and add in the carrot, onion and celery and saute till soft
4) Pour in the beef, veal and lean pork and fry the meat over a high heat till browned
5) Pour in the wine enough to cover the meat
6) Add in the basil leaves, bouquet garni, salt and pepper to taste
7) Bring the dish to a boil
8) Cover the casserole with a lid and place in the oven to cook
9) Cook for an hour till the liquid is absorbed
10) Add in the tomato coulis and simmer for about 20 minutes
11) Remove and discard the bouquet garni and taste the sauce for seasoning
SERVING
12) Serve the sauce over lasagna sheets, pasta or noodles
1) Heat the oven
MAKING
2) In a saucepan, put the tomato coulis and allow to simmer
3) In a casserole, heat the butter and add in the carrot, onion and celery and saute till soft
4) Pour in the beef, veal and lean pork and fry the meat over a high heat till browned
5) Pour in the wine enough to cover the meat
6) Add in the basil leaves, bouquet garni, salt and pepper to taste
7) Bring the dish to a boil
8) Cover the casserole with a lid and place in the oven to cook
9) Cook for an hour till the liquid is absorbed
10) Add in the tomato coulis and simmer for about 20 minutes
11) Remove and discard the bouquet garni and taste the sauce for seasoning
SERVING
12) Serve the sauce over lasagna sheets, pasta or noodles
Chef
