Loading ...
Loading ...
Loading ...
10
English
30 ml (2 tablespoons)
olive oil
2 carrots, peeled and
cut into 2.5-cm
(1-inch) pieces
2 stalks celery cut into
2.5-cm (1-inch) pieces
1 large onion, cut
into eigths
20 g parsley sprigs
700 g (1
1
⁄2 pounds)
ground beef
250 g (
1
⁄2 pound)
ground pork
3 cloves garlic
10 large ripe tomatoes,
cut into sixths
1 teaspoon (5 g) basil
1 teaspoon (5 g)
oregano
1 bay leaf
1 teaspoon (5 g) salt
1
⁄2 teaspoon (3 g)
pepper
60 ml (
1
⁄4 cup) water
60 ml (
1
⁄4 cup) dry
red wine
200 g (
3
⁄4 cup) tomato
concentrate
Heat oil in a 30-cm (12-inch) skillet over medium heat.
Add carrots, celery, onion, parsley, ground beef, ground
pork, and garlic. Sauté 20 minutes. Remove mixture from
heat and cool 10 minutes.
Assemble Food Grinder using coarse grinding plate and
attach to mixer. Turn to Speed 4 and grind mixture into a
5.7 L (6-quart) pot.
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain tomatoes. Measure out
950 ml (4 cups) puree. Add tomato puree and
concentrate, basil, oregano, bay leaf, salt, pepper,
water, and wine to meat mixture. Cover and simmer
on medium-low heat for 1 hour.
Yield: 2 L (2 quarts).
Bolognese Sauce
Loading ...
Loading ...
Loading ...