Bolognaise Sauce
November 3rd 2007 16:01
Variations on traditional bolognaise might include grated carrot or other vegetables, mushrooms, olives or even anchovies. The following step by step pictures are of traditional bolognaise.
30 ml Olive oil
1 Brown onion
2 Cloves of garlic
250g Minced beef
100ml Red wine
250g Crushed tomato
60 ml Tomato paste
20g Mixed herbs
1 Bay Leaf
Salt and pepper
Heat the oil in a heavy based pan or pot. Gently fry the diced onion until it is translucent. Add the garlic and fry a little more. Place onion and garlic in a bowl and set aside.
Heat a little oil in the same pot and fry the minced beef. Break it up by stirring vigorously with a wooden spoon. When the meat is brown, add onion and garlic, herbs and bayleaf.
Add red wine and allow to simmer.
Add crushed tomato and allow to simmer.
Add tomato paste and allow to simmer.
Add salt and pepper to taste.
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