Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, March 20, 2010

Bolognese-Style Meat Sauce

Bolognese-Style Meat Sauce
From Borgatii’s Ravioli and Egg Noodles

1/3 cup olive oil
2 ounces diced salt pork
1 garlic clove, finely chopped
½ cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 pound ground lean beef
½ cup white wine
½ cup light cream
1 tablespoon tomato paste
2 cups beef broth (or one 28-ounce can peeled, crushed tomatoes may be substituted
1 cup peas
2 ounces butter
Salt and pepper to taste
½ teaspoon ground nutmeg

In a medium saucepan over medium-high heat, heat the oil and sauté the diced salt port until the pork is lightly brown, about 5 minutes. Remove the salt pork with a slotted spoon and set aside. Add the garlic to the oil and sauté until golden brown, about 3 minutes. Add the onion and cook until translucent, about 5 to 7 minutes. Add the carrot and celery and cook until they soften and begin to change color, about 6 to 7 minutes. Add the ground beef and cook until browned, about 8 to 10 minutes. Pour in the wine, raise the heat to high, and bring to a simmer while stirring. Pour in the cream and bring to a boil for 3 minutes. In a medium bowl, dilute the tomato paste in the beef broth and add to the saucepan. Add the peas to the saucepan cover and allow to simmer for 45 minutes. Add the butter, salt, pepper, and nutmeg. Stir well and simmer 15 minutes more. Serve over spaghetti or another long pasta.

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