Bolognese Meat Sauce
From Recipes (1980).
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A historical recipe
Recipes, by Compiled by the Sweet Briar Club of New York City (1980).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 2 cups water
- 1 lb. mild Italian sausage
- 3 tablespoons tomato paste
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 lb.
- ground pork 3 c.
- chicken broth 3 tbsp.
- tomato paste 1 c.
- dry white wine 2 c.
- porcini water Salt and fresh ground pepper to taste 1 c.
- yellow onion, chopped 2 tbsp.
- unsalted butter 2 tbsp.
- olive oil 1 oz.
- porcini mushrooms (fresh or dry.
- If you use dried, soak in 2 cups water for 20 to 30 minutes) 1 lb.
- mild Italian sausage, skinned and chopped finely Saute onion in butter and olive oil.
- Add well washed mushrooms (but save the water you soaked them in).
- Wash by straining through paper towels several times.
- Brown meats in onion and mushroom mixture.
- Add dry white wine, reduce.
- Blend 2 to 3 tablespoons tomato paste into the broth and then add to the mixture.
- Add porcini water.
- Reduce, bring to a gentle boil.
- Cover and simmer for at least one hour before serving.
- From "Biba's Italian Kitchen"
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Sieve