Tomato-Free Pasta Sauce from Bologna
Pasta Recipes: Tomato-Free Pasta Sauce from Bologna
Yes, a "bolognese sauce" without any tomato! Accompany with pasta of your choice. This sauce is lovely and rich in texture, thanks to the cream and liver. Enjoy with a glass of light and fruity Riverland 2008 Semillon Chardonnay, or any of our other Chardonnays.
4 tablespoons butter
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 ounces pancetta, finely chopped OR bacon
- 1 bay leaf
- 3/4 pound ground beef
- 1 1/2 teaspoons flour, sifted
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 1/2 ounce dried porcini mushrooms, optional
- salt and pepper
- pinch nutmeg, or ground cloves
- 1/2 cup milk
- 2 tablespoons cream
- 1 chicken liver, chopped
Soak porcini mushrooms (if using) for 30 minutes in hot water to cover. Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.
In a large pot melt butter and gently sauté onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the heat slightly and cook until golden brown. Sprinkle in flour, stir through and cook for 30 seconds before adding wine.
Stir over a high heat until most of the wine has evaporated. Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings. Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.
Recipe courtesy of Paul Baily, Queensland.
Our Favourite Wine Match:
We picked Riverland 2008 Semillon Chardonnay to compliment this pasta sauce, a luscious Semillon Chardonnay with aromas of ripe peaches and a light clean palate with abundant sweet fruit flavours. You may also wish to choose from our other popular Chardonnays, or other white wines.