Bolognese sauce, give me your best recipe?!


Question: 2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper PreparationCook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.


Answers: 2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper PreparationCook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

dolmio, lol.xx

Puree 4 large tomatoes and sieve them to get rid of the juice. Add 3 cloves of garlic, 2 teaspoons of oregano, one medium onion, some fresh parsley, basil and black pepper. Finally stick it all in a blender and add a teaspoon of Marmite (no joke) and 2 dashes of worcestshire sauce. Blend. It's delicious !

Sonny has a good recipe..the only thing i do different is when the onions celery and carrots are tender..i give them a quick blast in the food processor to make them smooth..then back into the pan and on with the recipe!!!!!

Bolognese sauce
? Onion (chopped)
1oz Bacon (chopped)
2oz Mushrooms (sliced)
2oz Mixed Peppers (chopped)
1 carton of Passata
1 Italian Stock cube or 1-2 tsp Oregano
1 tsp Garlic

Gently fry the onion with the garlic, add the bacon and fry for a few mins
Add the rest of the ingredients and bring to the boil. Simmer for 10-15 mins

ok. i'm not sure whether meet your requirements or not. before that try and look at the sites.

http://search.foodnetwork.com/food/recip...

http://www.foodtv.ca/Search/SearchResult...

http://www.taste.com.au/recipes/search.p...

http://search.myrecipes.com/search.html?...

http://www.bettycrocker.com/search/searc...





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