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Bolognese Sauce

Trusted.Chef's picture
Ingredients
  Green bacon 2 Ounce, rinded and chopped (50 Grams)
  Butter/Margarine 1 Ounce (25 Grams)
  Onion 1 Small, skinned and chopped
  Carrot 1 , pared and finely chopped
  Celery stick 1 , washed, trimmed and chopped
  Minced beef 8 Ounce (225 Grams)
  Chicken livers 4 Ounce, finely chopped (100 Grams)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Stock 1⁄4 Pint (150 Milliliter)
  Nutmeg To Taste
  Bay leaf 2
  Garlic 1 Clove (5 gm), skinned and crushed
Directions

Fry the bacon in the butter or margarine in the uncovered pressure cooker until it is just brown.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Dish: 
Sauce
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (18 votes)