| Episode
204 - La Dolce Vita |
|
Bolognaise Sauce |
|
|
Our special guest, Anna Condotta, guided Nik through the steps of
her secret recipe for a true and traditional Bolognaise sauce.
|
Ingredients (Serves
8)
- good quality olive oil to coat the bottom of the pot
- 1 whole, chopped onion
- 2 to 5 whole cloves of garlic
- 1 pound very finely ground provimi veal
- 1 small can of tomato paste
- 1 pint of tomato sauce
- homemade if available
- Salt and pepper
- dried oregano
- 2 bay leaves
- 5 to 10 fresh basil leaves
Method
- Warm olive oil in a heavy pan.
- Add chopped onion and cook slowly until it is translucent
and becoming golden in colour.
- Add whole cloves of garlic - do not chop as flavour may be
overpowering for some tastes.
- Cook for a few moments on a low temperature.
- Add ground veal, stirring and breaking it up as it browns.
- Stir in the tomato paste to bind the meat and saute well.
- Add tomato sauce all at once.
- If unsalted, add a pinch of salt.
- Season - Add freshly ground pepper to taste.
- Add a generous pinch of dried oregano -which has a more intense
flavour and aroma than fresh.
- Add fresh or dried bay leaves.
- Add fresh basil leaves - never chop the basil because it will
bruise and discolour - tear the leaves instead.
- Simmer the sauce on low heat for a minimum of 1 to 1 ½ hours,
stirring occasionally.
- Serve with cooked pasta such as rigatoni.
Buon appetito!
|
|
..... ..... ....... .... ... ......... ....... ..... ... ... .....
....... ..... .... ...... ..... ....... ............. ..... .....
... ..... ....... .... ...... ..... .... ..... ... ..... .... .....
... ... ...... . ......... .... ....... ..... ......... ...... ....
.. ..... .... .... .... ..... ....... ...... ... ...... ...... ....
.... ... |
 |
