Sauce Bolognese Serves 6 to 8
This was pub
lished in Bon Appetit '77. I followed recipe exactly. However I omitted the optional chicken livers. Pappardelle is not easy to find; substitute fettucine. I've used Classico Tomato Basil Sauce in this recipe along with the tomato paste, to create a more tomato-red end result; however, the quintessential bolognese sauce is a darker, less red color. Note: the lack of garlic; you will not miss it! I love both garlic and onion (doesn't everyone), so I chop up shallot and saute it with the other vegetables. I've omitted fresh celery, on occasion::: I've also used red wine instead of Marsala::: it just is'nt the same. follow this recipe as it's written first, then experiment with your own changes.
This was pub
lished in Bon Appetit '77. I followed recipe exactly. However I omitted the optional chicken livers. Pappardelle is not easy to find; substitute fettucine. I've used Classico Tomato Basil Sauce in this recipe along with the tomato paste, to create a more tomato-red end result; however, the quintessential bolognese sauce is a darker, less red color. Note: the lack of garlic; you will not miss it! I love both garlic and onion (doesn't everyone), so I chop up shallot and saute it with the other vegetables. I've omitted fresh celery, on occasion::: I've also used red wine instead of Marsala::: it just is'nt the same. follow this recipe as it's written first, then experiment with your own changes.Sauce Bolognese Serves 6 to 8
2 tablespoons olive oil
1/2 cup diced bacon
1/2 cup diced prosciutto
1 onion, minced
1 celery rib, minced
3/4 pound ground beef
1/4 pound ground veal
1/2 pound ground pork
Beef broth, 2 to 3 cups
1/2 cup Marsala or sherry
2 tablespoons tomato paste
1/2 cup dry white wine
1/4 teaspoon rosemary
Salt and pepper
3 chicken liver, cleaned and quartered (optional)
1/4 pound mushrooms, chopped
3 tablespoons butter
1/2 cup heavy cream
Heat olive oil in a large skillet. Brown bacon and prosciutto in oil. Saute onion, celery, and carrot in the same skillet until tender. Add beef, veal and pork and cook, breaking up meat with fork until any pink color has disappeared, about 15 minutes over low heat. Mix together 3/4 cup beef broth and 1/4 cup Marsala or sherry. Add to skillet and cook until liquid has almost been absorbed. Stir in tomato paste. Mix together white wine and enough beef broth barely to cover the ingredients in the skillet. Add rosemary, salt and pepper to taste. Simmer for 40 minutes. While sauce is cooking, saute mushrooms (and chicken livers, if desired) in butter. Add to sauce and cook for 5 minutes longer. Mix cream with remaining 1/4 cup of Marsala or sherry and stir into sauce.
1/2 cup diced bacon
1/2 cup diced prosciutto
1 onion, minced
1 celery rib, minced
3/4 pound ground beef
1/4 pound ground veal
1/2 pound ground pork
Beef broth, 2 to 3 cups
1/2 cup Marsala or sherry
2 tablespoons tomato paste
1/2 cup dry white wine
1/4 teaspoon rosemary
Salt and pepper
3 chicken liver, cleaned and quartered (optional)
1/4 pound mushrooms, chopped
3 tablespoons butter
1/2 cup heavy cream
Heat olive oil in a large skillet. Brown bacon and prosciutto in oil. Saute onion, celery, and carrot in the same skillet until tender. Add beef, veal and pork and cook, breaking up meat with fork until any pink color has disappeared, about 15 minutes over low heat. Mix together 3/4 cup beef broth and 1/4 cup Marsala or sherry. Add to skillet and cook until liquid has almost been absorbed. Stir in tomato paste. Mix together white wine and enough beef broth barely to cover the ingredients in the skillet. Add rosemary, salt and pepper to taste. Simmer for 40 minutes. While sauce is cooking, saute mushrooms (and chicken livers, if desired) in butter. Add to sauce and cook for 5 minutes longer. Mix cream with remaining 1/4 cup of Marsala or sherry and stir into sauce.
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