{"id":843,"date":"2017-03-25T09:01:34","date_gmt":"2017-03-25T09:01:34","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=843"},"modified":"2017-03-25T18:34:31","modified_gmt":"2017-03-25T18:34:31","slug":"bolognese-sauce-and-the-butcher-at-the-end-of-the-street","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=843","title":{"rendered":"BOLOGNESE SAUCE"},"content":{"rendered":"

\"\"<\/a><\/p>\n

BOLOGNESE SAUCE<\/p>\n

\"\"<\/a><\/p>\n

The secret ingredient professional chefs use when cooking meat dishes is the addition of Hoisen sauce.\u00a0\u00a0 Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.\u00a0 For a Bolognese sauce with a deep tomato flavour always use Italian tomatoes.\u00a0 Peeled whole tomatoes are best.\u00a0 If you can find San Marco tomatoes these are really splendid.\u00a0 The addition of a couple of cubes of Mushroom bouillon cubes is another secret flavour enhancer.\u00a0 Taste your sauce as it simmers away, add more seasoning if necessary.\u00a0 Be generous and you won’t be disappointed with the results, I promise.<\/p>\n

\"\"<\/a><\/p>\n

BOLOGNESE MEAT SAUCE\u00a0 – enough to find the multitudes!<\/p>\n

4 tbsp olive oil<\/p>\n

1 lb ground beef<\/p>\n

1 lb ground lean pork<\/p>\n

1 onion chopped<\/p>\n

4 nice fat garlic cloves<\/p>\n

1 celery stalk<\/p>\n

1 carrot chopped<\/p>\n

salt and freshly ground pepper<\/p>\n

2 cans Italian whole peeled tomatoes<\/p>\n

2 tbsp tomato paste<\/p>\n

2 tbsp Hoisen<\/p>\n

1\/2 tsp red pepper flakes<\/p>\n

1\/2 tsp dried thyme<\/p>\n

2 tbsp dried oregano<\/p>\n

2 mushroom bouillon cubes<\/p>\n

1-3 tsp sugar<\/p>\n

1\/2 cup beef stock<\/p>\n

Saute the beef and pork in a little of the olive oil until\u00a0 the meat changes colour.\u00a0 Drain off the liquid and fat and discard.\u00a0 Put the meat mixture into\u00a0 a large stock pot.\u00a0 You are making a big batch of sauce.<\/p>\n

The best way to chop your vegetables is using a food processor.\u00a0 You want them finely chopped.\u00a0 First chop the onion and garlic\u00a0 and saute in a little olive oil.\u00a0 Sprinkle with some salt and the onion flakes.\u00a0 When the onions are translucent add them to your stock pot.<\/p>\n

Now process the carrots and celery until finely chopped, and saute\u00a0 in a little olive oil for a few minutes.\u00a0 Add to the stock pot.<\/p>\n

Add the two cans of tomatoes and smoosh the whole tomatoes to break them up.\u00a0 Add the tomato paste, the Hoisen sauce, oregano and thyme, and the beef stock.\u00a0 Sprinkle with a little sugar (tomatoes become quite acidic when they cook for more than 30 minutes).<\/p>\n

Simmer for at least an hour or so uncovered.\u00a0 Your sauce will be come rich and thick.<\/p>\n

The quantities makes a lot of sauce so you can freeze portions for later use. This sauce tastes better the next day so do try and make it a head.<\/p>\n<\/div>

\r\n
\r\n
<\/div>\r\n