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Sunday, 4 February 2018

HOW TO PREPARE BOLOGNESE MEAT SAUCE


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Bolognese Sauce originally originated from Italy, its an Italian based food, its a meat-based sauce.
In Italy its popularly used to prepare "lasagne alla bolognese", bolognese is popularly consumed in italy, and it stands out among the best meat sauce been made by Italian chefs.
                 
Lets take a look at the Nutrition facts of this delicious delicacy.

Nutrition Facts of Bolognese


  1.   
Calories320Sodium0 mg
Total Fat10 gPotassium0 mg
Saturated0 gTotal Carbs6 g
Polyunsaturated0 gDietary Fiber0 g
Monounsaturated0 gSugars2 g
Trans0 gProtein22 g
Cholesterol0 mg
Vitamin A0%Calcium0%
Vitamin C0%Iron20%

In this very article the tutorial to the preparation of Bolognese will be given.

READ
HOW TO PREPARE GIZZARD STEW



Here we Go

INGREDIENTS
    1 tablespoon vegetable oil
    3 tablespoons butter plus 1 tablespoon for tossing the pasta
    ½ cup chopped onion
    ⅔ cup chopped celery
    ⅔ cup chopped carrot
    ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
    Salt
    Black pepper, ground fresh from the mill
    1 cup whole milk
    Whole nutmeg
    1 cup dry white wine
    1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
    1 ¼ to 1 ½ pounds pasta
    Freshly grated parmigiano-reggiano cheese at the table

PREPARATION
 •  Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

  •  Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

   • Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

   • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time.
While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

 To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

    Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

....Enjoy

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