Re: Bolognese Sauce
- From: "Kent" <aka.kent@xxxxxxxxx>
- Date: Tue, 9 Mar 2010 12:43:34 -0800
"sf" <sf@xxxxxxxxxxx> wrote in message
The following is always where I start with Sauce Bolognese. For me,
I am looking at this recipe. I plan to substitute ground turkey for
the ground veal (veal is not easy to find and I'm not traveling for
it). Trader Joe's sells pancetta, so that's not an issue. Also not
sure about all those carrots. Seems like they'll make a sweet sauce
and I hate sweet tomato sauce. Any comments on the recipe in general?
Will it work basically as is or do you see something glaring that
needs to be fixed?
Gourmet | October 2002
Marcella Hazan is the "Julia" of Italilan cooking, and that's always where
one should start. You may well have this recipe, but this is in case you
don't: Don't worry about the carrots. There won't be a carrot taste. The
final phase should be very very slight ebulation of the surface while
cooking, just as you saw in the movie "Godfather".
Bolognese Meat Sauce, from "Essentials of Classic Italian Cooking".
1 Tbs olive oil
1/2 C. chopped onion
2/3 C. chopped celery
2/3 C. chopped carrot
(Onion, celery, and carrot make up "sofrito". Do NOT leave any of the three
out, even if you dislike celery or carrot. It just doesn't work.)
3/4 pound ground beef chuck, or any ground meat you wish, including veal,
sausage, pork, or a mixture. Ground turkey sounds good to me. The BACON will
dominate the turkey. I'd leave it out.
1 C. whole milk
1/8 tsp. grated nutmeg
1 C. dry white wine
1 1/2 C canned Italian plum tomatoes, cut in with their juice
1. Put oil in a pot with chopped onion, celery and carrots.. Turn heat on to
medium. Cook until soft and onion is translucent.
2. Add ground meat, a large pinch of salt, and a few grindings of pepper.
Break up the meat and stir well, cooking until the beef has lost its raw,
red color. Don't overcook the meat.
3. Add the milk and let simmer gently, stirring frequently, until it has
bubbled away completely. Yes, completely.. Add 1/8 tsp of grated nutmeg and
4. Add the wine, yes white wine, and let simmer until it has evaporated.
5. Add tomatoes and stir thoroughly to coat all ingredients. When the
tomatoes begin to bubble, turn heat down so that the sauce cooks at the
laziest simmer with ocassional bubbles breaking. Cook uncovered for 3 hours
or more, stirring from time to time. If the sauce begins to dry out and the
fat separates from the meat, add 1/2 C of water to keep it from sticking to
the pot. At the end, however, no water should remain and the fat must be
separate from the sauce. Taste and correct for salt.
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