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BOLOGNESE SAUCE
Should
we use Bolognaise or Bolognese to describe this famous
sauce. The sauce is known as Ragu alla Bolognese in
Italian, and it is Italy from where the sauce originates.
Bolognaise is the French name for the sauce so logic
dictates we should be referring to it as Bolognese Sauce.
With this in mind editorial policy (and Google's way
of producing search results) has led to the name of
the recipe being changed to Bolognese Sauce!
Buon
journo! You know what is normally served / cooked as
a Bolognaise sauce is far from what it really should
be, not to say they are not great sauces in their own
right but I would prefer to refer to them as "Bolognese
style" sauces . . . as I don't want to upset
my Italian friends!
My
recipe this week for the sauce is however, as for all
of my recipes, the real McCoy. It was given to me by
a very famous Italian chef and is as produced everyday
in Italy.
You
will notice that it is probably unusual to what you
might have made previously. For example it uses a combination
of minced (ground) pork and beef and is deceptively
easy to produce. The preparation is quick and easy but
does require a long cooking time . . . this does however
give you the time to make the pasta
from last week! You will, I hope be surprised
at how wonderful this simple sauce recipe tastes . .
. just like Mamma used to make!'
Ingredients for Bolognese Sauce
| butter |
100
|
gm |
| virgin
olive oil |
|
sq |
| lean
steak mince |
200
|
gm |
| lean
pork mince |
200
|
gm |
| large
onion |
1
|
pc |
| tomato
paste |
40
|
gm |
| tinned
tomatoes |
500
|
gm |
| sparkling
sweet wine |
100
|
ml |
How to make Bolognese Sauce
- Melt
butter and add some of the olive oil
- Add
diced onion and sweat (to cook without colour) for
3 minutes
- Add
beef mince and allow to cook for 2 minutes
- Add
pork mince and allow to cook for until lightly browned
- Add
tomato paste, stir and allow to cook out for a few
minutes
- Add
tinned tomatoes with the juice
- Add
wine, bring to boil and simmer for at least 3 hours
- Correct
seasoning to taste
- Cook
noodles in plenty of salted, boiling water (as per
last week's recipe)
- While
cooking, heat some sauce in a pan
- Add
in noodles (without refreshing) this will retain the
starch and help the sauce cling to the noodles, toss
around to combine
- Serve
topped with fresh grated parmesan and some fresh crusty
bread
Chef's Tip
No
herbs should be added to Bolognese
Sauce but some garlic may be added to
taste at stage #2
Have
a look at the three Bolognese style recipes contributed
by Shirley Cline:
Bolognese
Sauce
Salsa
alla Bolognese
Meat
Sauce Bolognese Style
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Chef's
terminology:
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| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
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Enjoy
your Bolognaise
Sauce and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
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