evden eve nakliyat fiyatları Veal Bolognese - Deliciously Declassified
Deliciously Declassified
Follow me!

Veal Bolognese

My husband’s favorite Italian dish is, hands down, pasta with a bolognese sauce.  He’s ordered it in every Italian restaurant we’ve ever been to and even has them mentally ranked.  It seemed only natural for me to figure out a way for my bolognese to get to the top of his list.  Mission accomplished.  

INGREDIENTS

  • 1 large onion (or 2 small ones), chopped into 1 inch pieces
  • 6 garlic cloves
  • 2 large carrots, chopped into 1 inch pieces
  • 3 large celery stalks, chopped into 1 inch pieces
  • Olive oil to coat the pan
  • 3 lb. lean ground veal (you could also use ground beef or turkey)
  • 2 cups tomato paste
  • 1 1/2 cups good red wine
  • Water
  • 3 bay leaves
  • 1 bunch fresh thyme, tied in a bundle
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1/8 tsp ground nutmeg
  • Salt and pepper to taste
  • 2/3 cup heavy cream (room temp)
  • 1/2 – 1 cup powdered Parmesan or Romano cheese
*This recipe makes enough sauce for 2 lb. of pasta – keep in mind that this sauce freezes really well

HOW TO MAKE IT

  • Combine the onion, garlic, carrots and celery in a food processor and process until it forms a course paste
  • Coat the bottom of a large sauce pan with olive oil and then add in the pureed vegetables
  • Season the puree with salt and pepper and cook over medium-high heat for 15-20 minutes or until the water has evaporated
  • Add in the ground veal, season with salt and pepper and cook until the meat is totally browned, about 15-20 minutes
  • Add in the tomato paste, dried herbs, red pepper flakes and nutmeg and mix well – cook for another 5 minutes
  • Add in the red wine and cook for another 5 minutes, stirring frequently
  • Add water to the pot until the meat is covered with an inch of water – add in the bay leaves and bundle of thyme and mix well
  • Bring the contents of the pot to a boil and then reduce the heat so the sauce is simmering
  • Now, is the painful part – allow the sauce to simmer uncovered for AT LEAST 2 hours, ideally you want the sauce to simmer for 3-4 hours, stir it frequently
  • You want the bolognese to be a very meaty consistency – not really “saucy”
    • If you find that your sauce is getting too thick, add some more water and continue to simmer
  • When you think that your sauce looks ready, add in the cream and blend well
  • Add about half of the sauce to 1 lb. of cooked pasta and toss in at least 1/2 cup powdered Parmesan or Romano cheese – stir well and enjoy!
    • You can freeze the other half of the sauce and defrost it when you’re ready to have it again!

escort istanbul kadıköy escort ataşehir escort ankara escortlar porno pendik escort kartal escort kurtkoy escort tuzla escort