Bolognaise Sauce
A meat sauce for pasta or to use as a foundation for other dishes.
Print
Pin
Servings: 4 Pints
Calories: 1077kcal
Cost: £5.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Dutch Oven
- 1 Wooden Spoon
Ingredients
- 6 oz Olive Oil
- 6 oz Butter
- 2 Lb. Minced Lean Beef Veal and Pork can also be used.
- 1 each Onion finely chopped
- 2 Cloves Garlic crushed
- 1 each Carrots finely chopped
- 1 each Celery Stalk finely chopped
- 1 Tbsp. Tomato Paste
- 1 Tbsp. Flour
- ¼ Pint Red Wine optional
- 1½ Pints Beef Stock
- 1 Tin Italian Peeled Tomatoes (12 oz) or equivalent in fresh
- 1 each Bay Leaf
- 1 Tbsp. Provencal Herbs or Thyme and Oregano
- Salt and Pepper to taste
Instructions
- Fry the meat in a pot with the olive oil and butter together with the onions, garlic and vegetables until the onions are translucent.
- Add the tomato paste, cook for 1 minute, then add the flour.
- Mix well, add the wine and reduce until thickening.
- Add the tomatoes, bay leaf and herbs.
- Bring to a simmer and cook on low heat for 1 hour.
- Adjust seasoning and use as required.
Nutrition
Calories: 1077kcal | Carbohydrates: 15g | Protein: 54g | Fat: 89g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Trans Fat: 2g | Cholesterol: 232mg | Sodium: 1037mg | Potassium: 1428mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1495IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 13mg