Tuesday 5 March 2013

Posted by Judie on Tuesday 5 March 2013
Classic creamy bolognese sauce.   

Serves 4
  • 200g minced beef
  • 1 clove garlic, chopped
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 large carrot, shredded
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup milk
  • 1 cup red wine
  • 250ml beef stock
  • 2 tbsp tomato concentrate
  • 1 bay leaf
  • nutmeg
  • salt
  • pepper

Heat the oil and butter in a large pan. Add the garlic and cook for 2 minutes, then add the onion, carrots and celery and cook until soft, about 7-8 minutes. Put in the beef mince and cook for for 8 minutes more. Add the wine and bay leaf and simmer until wine is reduced. 

Meanwhile, melt the tomato concentrate with some beef stock and add to pan after wine is reduced. Add the milk and simmer for about 20 minutes, adding the leftover broth little by little, as the liquid is reduced. Note that if you're not in a hurry, the more you leave to simmer the better, even an hour and a half or two. 

Simmer until reduced, and season to taste. Don't forget to remove the bay leaf. Serve with grated parmesan. 

Adapted from Original Recipe
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