Bolognese Pasta Sauce
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.
There are no products matching the selection.
This is a static CMS block displayed if category is empty. You can put your own content here.