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Can someone share a really easy, no fuss bolognese sauce?

asked by Zobird almost 6 years ago

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2 answers 1555 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 6 years ago

Here is a simple (relatively speaking) wonderful ragu and you cant turn into bolognese by adding milk http://www.food52.com/recipes...

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9acfdd05 7247 4ff2 9a6c 9141e73a07c8  52 photo
added almost 6 years ago

Here is the recipe I like to make (when not tweaking) ... cooks a minimum 2 hours. A little chopping of vegetables, but worth it! (from Pasta Tecnica)

Bolognese Sauce
(2 hours minimum)

¼ cup chopped onion
¼ cup chopped carrots
¼ cup chopped celery
3 tablespoons unsalted butter
3 tablespoons olive oil
1 pound ground chuck
½ cup dry white wine
½ cup milk
1 can (28 ounces) Italian style plum tomatoes
Salt
½ cup heavy cream

Chop onions, carrots and celery.
In a deep, heavy 4-5 quart pan, sauté the vegetables in the butter and oil – over medium heat until slightly softened.
Add the ground chuck, crumbling it with your fingers.
Stir the mixture breaking up the meat with a spoon
Sauté the mixture until the mead loses its red color.
Turn the heat to high. Add the wine. Cook and stir until the wine is cooked off.
Add the milk. Cook and stir until the milk has evaporated.
Coarsely chop the tomatoes in their juice.
Add the tomatoes to the pan with the meat and vegetables. Stir thoroughly. When the sauce starts to bubble, turn the heat down. Keep the sauce at a slow simmer for a minimum of 2 hours. Just before using the sauce stir in the heavy cream.

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