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Post by admin on Jan 20, 2010 10:41:49 GMT
Valentina Harris’ recipe for a genuine Bolognese sauce
Enough to lightly dress 400g pasta
Ingredients:
100 g pork loin, boned 100 g beef steak, boned 100 g, prosciutto crudo 100 g unsalted butter 1 carrot, finely chopped 1 stick celery, finely chopped 1 onion, finely chopped 50 g pancetta or bacon, finely chopped 1 heaped tablespoon tomato puree diluted with 1 glass hot water sea salt and freshly milled black pepper 1 1/2 ladles hot broth or water 100 g chicken livers, washed, trimmed and finely chopped 6 tablespoons double or single cream 1 small truffle, cleaned and thinly sliced, optional
METHOD: Chop the meats together finely with a heavy knife. Melt half the butter and fry together the vegetables and pancetta or bacon for 5 to 6 minutes, stirring. Add the meats and stir together to seal all over. Add the diluted tomato puree. Season with the salt and pepper. Stir thoroughly, cover and leave to simmer very slowly for about 2 hours, or as long as 4 hours if possible. During this time never let it dry out but stir frequently and keep adding a little hot water or broth. After cooking for 2 to 4 hours, when all the meat is tender, add the cleaned chicken livers and simmer for 5 minutes. Then stir in all the cream, and the truffle if using. Leave to stand under required or use at once, but it does improve with standing and reheating.
am a long time fan of Ms Harris - this is worth a try.
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Post by lark descending on Jan 23, 2010 6:25:40 GMT
I had to ask Mr Google what "prosciutto crudo" is and have to say that the answer is very disappointing.
Be honest, Bets, have you followed this recipe to the letter?
I find Tesbury's mince, with lots of vegetables, garlic and other seasoning, complete with a tin of tomatoes does the job.
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Post by betty on Jan 23, 2010 14:32:09 GMT
to the letter?
No!
i really dislike chicken livers.
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Post by jean on Jan 23, 2010 15:56:51 GMT
I had to ask Mr Google what "prosciutto crudo" is and have to say that the answer is very disappointing. Disappointing? What were you expecting? It's delicious! (Perhaps you were expecting it to be a bit rude?)
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Post by lark descending on Jan 24, 2010 14:45:31 GMT
Well, possibly jean! I thought it just might be something I hadn't tried before. Anyway, there was enough pork in the recipe already;
and I never eat meat now unless it is free range.
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Post by jean on Jan 24, 2010 16:07:19 GMT
I am told that the reason Parma ham is so delicious is that the pigs are fed on the whey from making the parmesan cheese, which is a gourmet diet for any pig. I'm not sure what proportion of the pigs are really free-range.
I would have thought it a bit of a waste to put prosciutto crudo in Bolognese sauce, though - it's not meant to be cooked.
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Post by Mr Bets on Jan 26, 2010 16:16:30 GMT
It's not as good as any variation of the version described by Lark Descending. Please don't tell Bets
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Post by jean on Jan 26, 2010 22:29:57 GMT
Have you tried her version with lentils and pine nuts yet?
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