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diff --git a/src/bolognese-sauce.md b/src/bolognese-sauce.md deleted file mode 100644 index 7f501a0..0000000 --- a/src/bolognese-sauce.md +++ /dev/null @@ -1,50 +0,0 @@ -# Bolognese Sauce - - - -Basic bolognese sauce for lasagne or pasta dishes - -- ⏲️ Prep time: 45 min -- 🍳 Cook time: at least 4 hours - -## Ingredients - -- extra virgin olive oil -- 2 carrots -- 2 celery sticks -- 1 large onion -- 2 garlic cloves (optional, but not traditional) -- 200 grams pancetta (optional) -- 300 grams beef mince -- 350 grams pork mince -- 350 grams veal mince (if you cant find veal replace with pork) -- 140 grams concentrated tomato paste -- 690 grams diced tomatoes -- water -- 1 can peeled tomatoes -- 1-2 glasses wine (whatever you have open) -- 1 glass of milk (optional) -- 1 glass of beef/vegetable stock (optional) - -## Directions - -1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up. -2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan. -3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft. -4. If you are using garlic add it here and let it sweat for a minute -5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked. -6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) -stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point) -6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste. -7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks. -8. add the diced tomatoes, fill the jar your tomatos came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes. -9. lower your heat to the lowest setting and slightly cover the pan with your lid. -10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn. -11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated -12. You can add your glass of milk, let it simmer for 10 more minutes and serve. - -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: sauce italian pasta |