Gluten-free veal and leek bolognese sauce recipe 4576 fcb40b65-2895-467f-9c39-c5f1d2f2779e /media/2ryj10io/sauce-bolognaise-veau-poireaux-version-sans-gluten-1200-x-1200.jpg Geneviève Arbour Dt. P. Geneviève Arbour Dt. P. 12/2/2019 10:24:02 a.m. 0 0 110 3 litres 2 Accompagnements Comfort food-SPLIT-Freezer recipes Sauces, dips and broths Leeks Gluten-free
Gluten-free veal and leek bolognese sauce

Gluten-free veal and leek bolognese sauce

20
90
3 litres
Yes
Ingredients
  • 15 ml (1 tablespoon) of olive oil
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 907 g (2 pounds) of chopped veal
  • 1 can (28 ounces) of bland crushed tomatoes
  • 40 g (3 to 4 slices) of gluten free minced prosciutto
  • 2 medium size chopped carrots
  • 1 chopped celery branch
  • 125 ml (1/2 cup) of chopped fresh parsley
  • 3 chopped fresh sage leaves
  • 250 ml (1 cup) of dry white wine
  • 125 ml (1/2 cup) of water
Preparation
Side-by-side mode
  • In a large casserole, heat oil at medium heat. Add leeks, prosciutto, carrot and celery, then fry 5 minutes. Add chopped veal and cook until it loses its pink tint. Pepper generously.
  • Add dry white wine, canned crushed tomatoes, parsley and sage.
  • Simmer at low heat for 1 hour and 30 minutes by adding 125 ml (1/2 cup) at mid-cooking.

Gluten-free veal and leek bolognese sauce

Ingredients
  • 15 ml (1 tablespoon) of olive oil
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 907 g (2 pounds) of chopped veal
  • 1 can (28 ounces) of bland crushed tomatoes
  • 40 g (3 to 4 slices) of gluten free minced prosciutto
  • 2 medium size chopped carrots
  • 1 chopped celery branch
  • 125 ml (1/2 cup) of chopped fresh parsley
  • 3 chopped fresh sage leaves
  • 250 ml (1 cup) of dry white wine
  • 125 ml (1/2 cup) of water
Preparation
Side-by-side mode
  • In a large casserole, heat oil at medium heat. Add leeks, prosciutto, carrot and celery, then fry 5 minutes. Add chopped veal and cook until it loses its pink tint. Pepper generously.
  • Add dry white wine, canned crushed tomatoes, parsley and sage.
  • Simmer at low heat for 1 hour and 30 minutes by adding 125 ml (1/2 cup) at mid-cooking.

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