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November 4th, 2016
 | 08:46 pm - My Bolognese Sauce (for 2)
With Alice at AmberConNW this weekend, I decided to make food with beef & pork, neither of which they eat. So, I experimented with Bolognese sauce and succeeded quite well. Given that this is a kitbash of 4 recipes, I'm writing it down both to remember it and to share it. All too often, what's called Bolognese sauce is merely a tomato sauce with added meat, this is very little like that and is very good.
• Soak 1 oz dried porcini mushrooms in 1/3 cup boiling water for at least 5 minutes.
• Chop ½ cup each onion, carrot, and celery.
• Mince all of the above in food processor until finely chopped, but not mush.
• Heat 3 TBS olive oil in a skillet and cook all of the above for 5 minutes on medium heat.
• Add 3 oz chopped pancetta, 1 TBS minced garlic, 2 bay leaves, and ½ tsp fresh rosemary and cook another 5 minutes
• Add ¼ lb mild or sweet Italian sausage & ½ lb 10% fat hamburger and cook until slightly browned.
• Add all of the above into a pressure cooker or a covered pan.
• Add ½ cup white wine, ¼ cup heavy cream or cashew cream, ½ cup milk or boxed coconut milk, 2 TBS tomato paste, and the water from soaking the porcini mushrooms. Add water if necessary to obtain sufficient liquid to slow cook or pressure cook the sauce.
• Cook on medium-low heat for 1.5 hours or cook in pressure cooker on high for 40 minutes and let sit for 5 minutes before removing the pressure.
• Serve with 7 oz cooked pasta (I used spirals).
The result was excellent.
Original post on Dreamwidth - there are  comments there.
Current Mood:  pleased
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