Bolognese sauce
20
35
6 to 8
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 680 g of chopped veal
- 1 package of about 85 g of dehydrated leeks cream
- 5 ml (1 teaspoon) of dried thyme
- 5 ml (1 teaspoon) of italian seasonings
- 1 large Bay leaf
- Pepper up to taste
- 750 ml (3 cups) of water
- 250 ml (1 cup) of dry white wine
- 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
Preparation
Side-by-side mode
- In a large casserole, heat oil at medium heat. Add leeks, then fry 4 to 5 minutes while stirring. Add chopped veal and cook until it lose its pink tint. Crumble with a large spoon while cooking.
- Drain fats within the pan. Spread with the package of leeks cream three times while mixing it up each time. Add remaining ingredients, mix well. Lightly bring to a boil, lower heat at minimum, and boil for about 20 minutes, without being covered. Stir it up a few times while cooking.
- Rectify seasonings up to your taste, then add a little more water or white wine based on your taste and the texture desired. Mix well, cover, set aside at warm.
