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Sauce From Bologna

Fettuccine.Inn's picture
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Ingredients
  Butter 60 Milliliter (1/4 cup)
  Onion 1 Small, finely chopped
  Celery stalk 1 , finely chopped
  Carrot 1 Small, finely chopped
  Pancetta/Bacon 2 Ounce, finely chopped (60 gram)
  Bay leaf 1
  Lean ground beef 10 Ounce (300 gram)
  All purpose flour 1 1⁄2 Teaspoon
  Dry red wine 125 Milliliter (1/2 cup)
  Dried porcini mushrooms 15 Milliliter, soaked in a little warm water for 1 hour, then chopped (1 tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Nutmeg/Cloves 1 Pinch
  Beef stock/Consomme 125 Milliliter (1/2 cup)
  Milk 125 Milliliter (1/2 cup)
  Cream 45 Milliliter (3 tablespoon)
  Chicken liver 1 , finely chopped
Directions

MAKING
1) In a large pot, gently saute the onion, celery, carrot, pancetta or bacon and bay leaf in the butter for 8 to 10 minutes.
2) Stir in the ground beef and cook over a medium heat, until golden brown.
3) Sprinkle in the flour, stir and cook for 30 seconds.
4) Stir in the wine, stir and cook over a high heat, until most of the liquid is evaporated.
5) Stir in the porcini mushrooms and the soaking liquid, then taste and season with the salt, pepper and nutmeg, to taste.
6) Pour in half the Beef stock or consomme and simmer covered over a low heat for 1 1/2 hours.
7) Stir occasionally and add rest of the beef stock.
8) Pour in the milk after 1 hour and adjust the seasonings.
9) Just before serving, stir in the cream and chicken liver, then cook, uncovered, for the last 1 or 2 minutes.

SERVING
10) Use the Sauce from Bologna, as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
100 Minutes
Ready In: 
110 Minutes

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