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BASIC BOLOGNESE SAUCE (Adapted from The Classic Italian Cookbook by Marcella Hazan, now out of print. Note: the original includes white wine. I often cook with wine, but I don’t like it here. If you want to, add a cup of white wine with the milk and tomatoes, and see if you like it better. ) For a double portion (double it again if you want to feed a small army) : 6 Tbsps olive oil 6 Tbsps butter 4 Tbsps chopped onion 4 Tbsps chopped celery 4 Tbsps chopped carrot [I usually put in 5-6 Tbsps each of the three vegs.] 1 ½ lbs ground chuck 1 cup of whole milk (no skim or 2%) or maybe a bit more Small grating of nutmeg. [If all you have is pre-grated nutmeg, then forget this ingredient. Pre-grated is nothing more than tasteless dust.] 4 cups of canned Italian plum tomatoes with their juice, coarsely chopped. If you can get genuine San Marzano tomatoes or any kind of genuine imported Italian, do it. Procedure:
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This note was uploaded on 06/17/2011 for the course ACC 101 taught by Professor Paul during the Spring '11 term at Aligarh Muslim University.

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