Sauce Bolognese
From Pasta.
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A historical recipe
Pasta.
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 1 ingredient
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.
- 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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- 500g minced beef (no pork!) 1 can (400g) tomatoes 1 small onion, finely minced Spices: salt, pepper, thyme, oregano (to taste) Fry minced beef in pan until well done.
- Add tomatoes and onion, then add http://www.cs.cmu.edu/~mjw/recipes/pasta/lasagne-coll.html (5 of 13) [12/17/1999 11:27:13 AM] spices to taste.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board