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| + | This is basically a loose translation of the recipe from _Saveur Authentic Italian. You need 2 lb. of beef, a 28oz can of tomato puree, 1 small onion's worth of [[mirepoix]], small dice, minced garlic to taste (I use a lot). .25 cups olive oil, a handful of small diced prosciutto, 1/4 lb. of chicken liver - chopped to mush, splash of white wine, 1 cup of milk, and salt and pepper to taste. Remember to season your food throughout cooking. | ||
| + | Bring a 3qt or larger saucepan to 105 and add the olive oil. Then add the onions, garlic, carrots, and celery, prosciutto, chicken liver, giving each a chance to color just a little bit. If you're fast with a knife, you can chop as you add them. Bring the temperature down to 72 (medium well for beef) and add the beef, being careful to combine all the ingredients together well. Meanwhile, on a separate pan, scald the milk, and when the beef is cooked but still a little pink, add the wine and bring the temperature up to 79 (boiling point of ethanol). Once the wine cooks off, add the milk and bring the temperature to 100. Start heating the tomato puree in a separate pan, and start lowering the temperature as the milk cooks off, to 80. set timer for 2:30, and you're done. | ||