Bolognese Sauce Recipe
Ingredients
| Bacon | 50 Gram | |
| Butter/Margarine | 25 Gram | |
| Onion | 1 Small, skinned | |
| 1 carrot, pared and finely chopped | ||
| 1 stick of celery, washed, trimmed and chopped | ||
| Beef | 225 Gram, finley minced | |
| Garlic | 1 Clove (5gm), skinned | |
| Chicken livers | 100 Gram, finely chopped | |
| Tomato Paste | 30 Milliliter | |
| Dry white wine | 150 Milliliter | |
| Stock | 150 Milliliter | |
| Nutmeg | ||
| Bayleaf | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry the bacon in the butter or margarine in the uncovered pressure cooker until it is just brown.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.
Chef
