Bolognese Sauce

The Gourmet's Guide to Italian Cooking, 1973

1 1⁄2 hours — 4 Servings Print RecipeEmail Recipe

Ingredients

2	tablespoon	olive oil
1	medium	onion (finely chopped)
2	clove	garlic (finely chopped)
3	slice	bacon (regular, not smoked)
1	medium	celery stalk (finely chopped)
1	medium	carrot (grated)
4	ounce	mushrooms (sliced)
8	ounce	ground beef (raw)
4	tablespoon	tomato concentrate
1		glass dry white wine (or red wine)
4	medium	tomatoes (skinned and chopped)
1⁄2	pint	beef stock
2	teaspoon	brown sugar
1	pinch	ground nutmeg

Instructions

Heat the oil in a saucepan. Add the onion, garlic, chopped bacon, celery, carrot and mushrooms. Fry slowly for 7 minutes. Add the beef and fry for a further 5 minutes, breaking it up with a fork all the time. Add all the remaining ingredients and bring to the boil, stirring. Lower the heat, cover the pan and simmer very gently for 45 minutes, stirring occasionally.

Bolognese Sauce

Ingredients

Instructions

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