Chunky vegetable and meat bolognese sauce
Recipe by Cheech Andrea Francesco Albanese
2 celery
2 carrots
100g Mushrooms
200g Pancetta
400g Lean mince
1 Large can tomatoes
Chilli
Parmesan Cheese
2 Table spoons Tomato concentrate
1 finely chopped Onion
3 cloves of Garlic crushed not sliced
1 big glass of white wine
Prep. Time → 30 min
Cook Time → 120 min
1. Throw a good dollop of olive oil in a heavy based pan under medium heat.
Add the onion, garlic and chilli, once the onions are soft and translucent,
add the bacon and the chunky chopped vegetables.
Sauté till they are soft and then add the mince and brown.
Add the white wine and raise the heat to boil off the wine.
Add the mushrooms, tomatoes and concentrate.
Bring to a boil and then cook over a low heat for at least an hour.
2. This sauce is best made a day before serving. I like to leave the vegetables chunky to give a different flavour to your traditional Bolognese sauce.
main courses, bolognese, carrots, mushrooms, pasta, ragu, spaghetti, tomato sauce, meat sauce February 06, 2012 00:06
No one has liked this recipe.
No comments yet.