Bolognese Meat Sauce
Total Time: 1 hr 30 mins
Preparation Time: 15 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 6
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 12 ounces ground veal or 12 ounces ground lamb or 12 ounces ground turkey
- 1 ounce prosciutto ham, minced
- 1 tablespoon tomato paste
- 1 cup dry wine
- 1 cup evaporated skim milk
- 1 can peeled plum tomato, chopped
- 3 tablespoons italian parsley, finely chopped (flat-leafed)
- 2 fresh basil leaves, thinly slivered
- 1 bay leaf
- 1 dash salt, to taste
- 1 dash pepper, to taste
- 1 dash fresh nutmeg, grated
- pasta
Recipe
- 1 heat the olive oil in a large, heavy saucepan.
- 2 add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes.
- 3 stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes.
- 4 add the tomato paste and wine after 4 minutes; bring to a boil.
- 5 reduce the heat and simmer the sauce about 5 minutes.
- 6 add 1/2 cup of the evaporated milk and simmer, about 5 minutes.
- 7 stir in the tomatoes, parsley, basil, bay leaf, salt and pepper.
- 8 reduce the heat and gently simmer for about 30-40 minutes.
- 9 stir in the remaining evaporated milk and continue simmering until the milk is absorbed.
- 10 if sauce becomes too thick, add a little water.
- 11 add a dash of grated nutmeg; discard the bay leaf.
- 12 serve over pasta.
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