auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
First Bolognese we had was in a small pub.
They did not use cream or milk products I am sure.
The first time we made it was from an Australian cookbook that basically says to sautee onions, celery (we would leave that out, but it is your dish), and garlic iin olive oil. Then add ground beef (a bit of added ground pork might work very well), and cook until it changes color a bit but it not very well done. Stir in some undrained crushed tomatoes, tomato paste, oregano, maybe some marjoram, beef stock (or beef base or a bouillon cube with some water), maybe white wine and simmer gently for 1 to 1 and 1/2 hours. Then stir in some shredded fresh basil (can always use dried) and serve.
We have played with similar recipes and generally do not add cream.
Now we just wing it as the mood hits us.
But sorta, kinda prefer it with the white stuff.
But you can make a fine sauce without it.
Can easily leave out the wine for a diabetic diet.
Take care and God bless.
They did not use cream or milk products I am sure.
The first time we made it was from an Australian cookbook that basically says to sautee onions, celery (we would leave that out, but it is your dish), and garlic iin olive oil. Then add ground beef (a bit of added ground pork might work very well), and cook until it changes color a bit but it not very well done. Stir in some undrained crushed tomatoes, tomato paste, oregano, maybe some marjoram, beef stock (or beef base or a bouillon cube with some water), maybe white wine and simmer gently for 1 to 1 and 1/2 hours. Then stir in some shredded fresh basil (can always use dried) and serve.
We have played with similar recipes and generally do not add cream.
Now we just wing it as the mood hits us.
But sorta, kinda prefer it with the white stuff.
But you can make a fine sauce without it.
Can easily leave out the wine for a diabetic diet.
Take care and God bless.