Bolognese Sauce

A tasty combination of minced meat and vegetables, flavoured with white wine, this famous Italian Bolognese (boh-loh-nays)

Sauce is served over pasta.

1 oz. butter

1 tablespoon olive oil

4 oz. lean ham, finely chopped

1 medium-sized onion, finely chopped

1 carrot, scraped and finely chopped

1 celery stalk, finely chopped

1 lb. lean minced beef ‘, lb. chicken livers, finely chopped

14 oz. canned peeled Italian tomatoes, drained

2 tablespoons tomato puree

5 fl. oz. dry white wine

10 fl. oz. chicken stock

1 teaspoon dried basil

1 bay leaf

½ teaspoon salt

4 grindings black pepper

Heat the butter and oil in a medium-sized saucepan over moderate heat. When the butter foam subsides, add the ham, onion, carrot and celery. Stirring oc-casionally, cook for 8 to 10 minutes, or until the vegetables begin to brown.

Add the minced beef to the pan and, stirring, cook for about 10 minutes, or until the meat is well browned.

Continue stirring and add the chicken livers, tomatoes, tomato puree, wine, stock, basil, bay leaf, salt and pepper.

Reduce the heat to low, cover the pan and simmer for 1 hour. Remove the bay leaf.

Pour the sauce over pasta and serve.

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