Veal and leeks bolognese sauce
20
35
6 to 8
Yes
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 680 g (2 pounds) of chopped veal
- 1 package of about 85 g of dehydrated leek cream
- 5 ml (1 teaspoon) of dry thyme
- 5 ml (1 teaspoon) of italian seasoning
- 1 large Bay leaf
- 1/2 teaspoons (2.5 ml) of ground black pepper
- 3 cups (750 ml) of water
- 1 cup (250 ml) of dry white wine
Preparation
Side-by-side mode
- In a large, deep, non-stick pan or a large casserole, heat oil at medium heat. Add leeks and fry for 4 to 5 minutes while stirring. Add chopped veal, then cook until it loses its pink tint. Crumble regularly with a large spoon while cooking.
- Drain fat within the pan with a large lid, then set back over heat. Sprinkle the leek cream package three times while stirring in between each time. Add remaining ingredients, then mix. Lightly bring to a boil, lower heat, then boil for 20 minutes, uncovered. Stir a few times while cooking.
- Rectify seasonings up to taste, then add a bit more water or white wine depending on your taste and the consistency desired. Mix well, cover, then set aside at warm. This sauce goes well with any long pasta.
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