Bolognaise Sauce Recipe - Cooking Index
Bolognaise Sauce Recipe - Cooking Index
| Good-quality olive oil - to coat the | ||
| Bottom of the pot | ||
| 1 | Onion - chopped | |
| 2 | Garlic cloves - (to 5) | |
| 1 lb | 454g / 16oz | Very finely ground provimi veal |
| 1 | Tomato paste | |
| 1 teaspoon | 5ml | Tomato sauce, homemade if available |
| Salt and pepper | ||
| Dried oregano | ||
| 2 | Bay leaves | |
| 5 | Fresh basil leaves - (to 10) |
Warm olive oil in a heavy pan. Add chopped onion and cook slowly until it is translucent and becoming golden in colour. Add whole cloves of garlic -- do not chop as flavour may be overpowering for some tastes. Cook for a few moments on a low temperature. Add ground veal, stirring and breaking it up as it browns. Stir in the tomato paste to bind the meat and saute well. Add tomato sauce all at once. If unsalted, add a pinch of salt. Season -- add freshly ground pepper to taste. Add a generous pinch of dried oregano -- which has a more intense flavour and aroma than fresh. Add fresh or dried bay leaves. Add fresh basil leaves -- never chop the basil because it will bruise and discolour -- tear the leaves instead. Simmer the sauce on low heat for a minimum of 1 to 1 1/2 hours, stirring occasionally.
Serve with cooked pasta such as rigatoni. Buon appetito!
Serves 8.
Source:
Home & Garden TV -- Savoir Faire with special guest, Anna Condotta
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