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| | Bolognese sauce
Salsa bolognese - Italy
3 tablespoons of salad oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 carrot, grated
1 clove garlic, minced
1/3 cup (2 ounce can) of chopped mushrooms
1/2 pound of ground beef
1/4 pound of ham, ground
1/4 pound of chicken livers, finely chopped
1 tablespoon of flour
1/2 cup of dry red wine
one 8 ounce can of tomato sauce
1 teaspoon of salt
1/2 teaspoon of dried marjoram
1/2 teaspoon of dried thyme
1/2 teaspoon of sugar
1 bay leaf
Heat oil in large heavy saucepan; sauté onion, celery, carrot, garlic and mushrooms in hot oil until onion is transparent.
Add beef, ham and chicken livers; cook until meat is lightly browned.
Spoon off excess fat.
Sir in flour until well blended.
Add wine; cook 3 - 5 minutes.
Add remaining ingredients.
Cook over medium heat, stirring occasionally, about 30 minutes.
Press through fine sieve or blend smooth in blender, if desired.
4 cups of sauce |
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