Great Sauces: Bolognese

Great Sauces: Bolognese

Take chicken or calves’ liver or some raw minced beefsteak, one large onion, olive oil, one level tablespoon of white flour, one third of a litre of recently made stock, a bouquet garni consisting of your favourite herbs, one teaspoon of tomato purée (or if you prefer raw tomato pulp with no skin), two large cloves of garlic (you don’t like garlic? Oh dear, what shall we do? Stop cooking? Live at the North Pole? No: FORGET the Mediterranean diet), and one table spoon of dry sherry.

Chop the onion vigorously, and dice the liver. Heat the olive oil in a sauté or shallow sauce pan, and cook the onion gently in the oil. Add the diced liver and cook until brown. Take the pan off the heat and stir in the flour, pour on the stock (vegetable or meat according to taste), add some seasoning, and bring to the boil.

Add the herbs in the bouquet garni, crush the garlic cloves with a little rock salt and add to the sauce. Finish the seasoning with a little freshly ground black pepper. Now you must maintain the sauce at a simmer, stirring occasionally until thick, for about twenty minutes. Now remove the herbs and add the dry sherry.

Serve especially with pasta, such as spaghetti, but also with beef or pork dishes. Bolognese also goes very well with hamburgers or meat balls. It is essential that the sauce should be a rich, red colour. When tomatoes are plentiful, use more of them, the more the merrier. Reduce the quantities of stock accordingly.

By | 2012-06-01T11:25:43+00:00 June 1st, 2012|History of haute cuisine, Italian History, Today|0 Comments

About the Author:

‘Dean Swift’ is a pen name: the author has been a soldier; he has worked in sales, TV, the making of films, as a teacher of English and history and a journalist. He is married with three grown-up children. They live in Spain.

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