Bolognese Sauce



David Rocco
   



3 tablespoons extra virgin olive oil (45ml)
2 tablespoons unsalted butter (30ml)
1 onion, finely chopped
2 celery stalks, finely chopped
3 carrots, finely chopped
Sprig of fresh rosemary
200g minced pork (0.5lb)
200g minced beef (0.5lb)
1 cup white wine (240ml)
2 cups tomato sauce (see‚ ‘salsa di 5 minuti’ recipe) (470ml)
2 dried chili peppers, crushed
5 basil leaves, torn
Salt to season

To start your Bolognese Sauce:
In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary.
Add minced beef and pork and cook until golden brown. Remove rosemary sprig and add white wine. Let reduce.
Add ‚salsa di 5 minutiç or puree tomatoes and let simmer on low heat for 1 hour.
Before serving, add basil leaves and salt to season. Serve immediately.
Per 4 persone

Dorie
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