Sauce from Bologna Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Celery - 1 stalk, finely chopped | ||
| Carrot | 1 Small, finely chopped | |
| Pancetta | 2 Ounce | |
| Bay Leaf | 1 | |
| Beef | 10 Ounce | |
| All purpose flour | 1 1/2 Teaspoon | |
| Red wine | 1/2 Cup (16 tbs) | |
| Porcini mushrooms- 1 tbsp (15 mL) dried, soaked in a little warm water for 1 hour, then chopped (optional) | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Nutmeg or cloves - pinch | ||
| Beef Stock | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Cream | 3 Tablespoon | |
| Chicken liver | 1 | |
Directions
MAKING
1) In a large pot, gently saute the onion, celery, carrot, pancetta or bacon and bay leaf in the butter for 8 to 10 minutes.
2) Stir in the ground beef and cook over a medium heat, until golden brown.
3) Sprinkle in the flour, stir and cook for 30 seconds.
4) Stir in the wine, stir and cook over a high heat, until most of the liquid is evaporated.
5) Stir in the porcini mushrooms and the soaking liquid, then taste and season with the salt, pepper and nutmeg, to taste.
6) Pour in half the Beef stock or consomme and simmer covered over a low heat for 1 1/2 hours.
7) Stir occasionally and add rest of the beef stock.
8) Pour in the milk after 1 hour and adjust the seasonings.
9) Just before serving, stir in the cream and chicken liver, then cook, uncovered, for the last 1 or 2 minutes.
SERVING
10) Use the Sauce from Bologna, as required.
1) In a large pot, gently saute the onion, celery, carrot, pancetta or bacon and bay leaf in the butter for 8 to 10 minutes.
2) Stir in the ground beef and cook over a medium heat, until golden brown.
3) Sprinkle in the flour, stir and cook for 30 seconds.
4) Stir in the wine, stir and cook over a high heat, until most of the liquid is evaporated.
5) Stir in the porcini mushrooms and the soaking liquid, then taste and season with the salt, pepper and nutmeg, to taste.
6) Pour in half the Beef stock or consomme and simmer covered over a low heat for 1 1/2 hours.
7) Stir occasionally and add rest of the beef stock.
8) Pour in the milk after 1 hour and adjust the seasonings.
9) Just before serving, stir in the cream and chicken liver, then cook, uncovered, for the last 1 or 2 minutes.
SERVING
10) Use the Sauce from Bologna, as required.
Chef
