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--- meat:bolognese [2025/02/07 09:01] – tom
+++ meat:bolognese [2025/02/07 09:25] (current) – tom
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 ====== Bolognese ======
+A proper traditional bolognese. This recipe makes more sauce than is needed for a single meal. When cooking in bulk, stop after the sauce has been simmered to the desired consistency. This is so it can be frozen in smaller batches for creating weeknight meals. Seasoning and milk is only added when defrosted to prepare a small amount of sauce for serving.
 ===== Ingredients =====
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   * 400g Romano Tomatoes
   * 700ml Passata
-  * 2-3 Tbs Tomato Paste
+  * 2 Tbs Tomato Paste
   * Red Wine
   * Milk
-  * Water as needed
+  * Oil (Refined Olive or Safflower)
+===== Additional Equipment Needed =====
+  * Food Processor
+===== Method =====
+==== Mise en place ====
+  - Dice Onion, Carrot and Celery.
+==== Cook Mire Poix ====
+  - Preheat saucepan on medium heat.
+  - Add about a tablespoon of oil.
+  - Cook Onions for 10 minutes or until softened and translucent.
+  - Add Celery and Carrot and continue cooking for another 10 minutes or until carrot has softened.
+==== Combine ingredients ====
+  - Add Tomato Paste and cook for 1-2 minutes or until the raw smell has been cooked out.
+  - Add Beef, Veal and Pork mince and cook gently while stirring until water evaporates((Avoid browning the mince as this helps to create a very delicate flavour.)).
+  - Add Red Wine and reduce by half.
+  - Add Tomatoes and Passata.
+  - Simmer for 3 or more hours.
+=== Final Preparation for serving ====
+  - Season with Salt and Pepper.
+  - Add about 1 tbs of milk per 100g of sauce and cook for a further 2-3 minutes.