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Episode 204 - La Dolce Vita
Bolognaise Sauce
Anna and the sauce
Our special guest, Anna Condotta, guided Nik through the steps of her secret recipe for a true and traditional Bolognaise sauce.


Ingredients  (Serves 8)
  • good quality olive oil to coat the bottom of the pot
  • 1 whole, chopped onion
  • 2 to 5 whole cloves of garlic
  • 1 pound very finely ground provimi veal
  • 1 small can of tomato paste
  • 1 pint of tomato sauce
  • homemade if available
  • Salt and pepper
  • dried oregano
  • 2 bay leaves
  • 5 to 10 fresh basil leaves
Method
  • Warm olive oil in a heavy pan.
  • Add chopped onion and cook slowly until it is translucent and becoming golden in colour.
  • Add whole cloves of garlic - do not chop as flavour may be overpowering for some tastes.
  • Cook for a few moments on a low temperature.
  • Add ground veal, stirring and breaking it up as it browns.
  • Stir in the tomato paste to bind the meat and saute well.
  • Add tomato sauce all at once.
  • If unsalted, add a pinch of salt.
  • Season - Add freshly ground pepper to taste.
  • Add a generous pinch of dried oregano -which has a more intense flavour and aroma than fresh.
  • Add fresh or dried bay leaves.
  • Add fresh basil leaves - never chop the basil because it will bruise and discolour - tear the leaves instead.
  • Simmer the sauce on low heat for a minimum of 1 to 1 hours, stirring occasionally.
  • Serve with cooked pasta such as rigatoni.
Buon appetito!

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