Friday, February 27, 2009

Bolognese Meat Sauce

Sharing this recipe to you as your comfort food for the weekend. Hopefuly can make you feel relax and thus you will be able to enjoy the lovely weekend with the loved ones. It is said that this is a hearty, earthy bolognese meat sauce and it is quite easy to make.

  • 100g (3.5oz or 1 1/4 inch thick slice) prosciutto
  • 1 sprig Italian parsley
  • 1 onion, quartered
  • 1 celery stalk, quartered
  • 1 carrot, quartered
  • 2 tablespoons olive oil
  • 28g (2 tablespoons) unsalted butter
  • 150g (1/3 pound) each: ground beef and ground veal
  • 3/4 teaspoon chopped fresh sage
  • salt and freshly ground pepper to taste
  • 120g (1/2 cup) dry wine, preferably red
  • 42g (3 tablespoons) tomato paste
  • 500g (2 cups) chicken broth, homemade or a good quality canned broth, preferably low-sodium


  1. In a food processor, combine the prosciutto, parsley, onion, celery, and carrot. Process to a fine consistency (I grated the carrot and celery, and minced the onion and prosciutto).
  2. In a saucepan, heat the olive oil and butter. Add the prosciutto-vegetable mixture and cook stirring until lightly browned (I took 15 minutes). Add the meat and sage, and cook stirring frequently until brown. Season with pepper and a dash of salt. Add the wine and let evaporate. Blend the tomato paste into the chicken broth and stir it into the pan. Cover and bring to a boil.
  3. Reduce the heat and simmer for an hour. Check the seasoning again, adding salt or pepper if necessary, and stir it in for a minute or so, then remove from the heat (source from here)

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