Oven Baked Bolognese Sauce
10
GF
Portions: about 5 litres
Preparation: 60 minutes
Cooking time: 4 hours
There is nothing more heartwarming than spaghetti with Bolognese sauce. Each family has its recipe, and all find theirs, the best! Here is my suggestion for a new cooking technique: oven-baked bolognese. Oven baking creates a rich, deep flavor with a caramelized and perfectly salty taste.
It might be the start of a new family tradition ;-)
It might be the start of a new family tradition ;-)
Oven Baked Bolognese Sauce
10
GF
Portions: about 5 litres
Preparation: 60 minutes
Cooking time: 4 hours
There is nothing more heartwarming than spaghetti with Bolognese sauce. Each family has its recipe, and all find theirs, the best! Here is my suggestion for a new cooking technique: oven-baked bolognese. Oven baking creates a rich, deep flavor with a caramelized and perfectly salty taste.
It might be the start of a new family tradition ;-)
It might be the start of a new family tradition ;-)
Oven Baked Bolognese Sauce
Ingredients
5 stalks of celery
5 big carrots
3 yellow onions
6 garlic cloves
2 tbsp (30 ml) olive oil
2.2 pounds (1.5 kg) ground veal
1 tbsp (15 ml) broth concentrate (Better Than Bouillon style)
2 cups (500 ml) red wine
1 can (369 ml) tomato paste
8 cups (2 l) veal, meat or chicken stock
1 bottle (680 ml) strained tomatoes
4 branches fresh rosemary
4 branches fresh thyme
Fresh pepper, to taste
5 big carrots
3 yellow onions
6 garlic cloves
2 tbsp (30 ml) olive oil
2.2 pounds (1.5 kg) ground veal
1 tbsp (15 ml) broth concentrate (Better Than Bouillon style)
2 cups (500 ml) red wine
1 can (369 ml) tomato paste
8 cups (2 l) veal, meat or chicken stock
1 bottle (680 ml) strained tomatoes
4 branches fresh rosemary
4 branches fresh thyme
Fresh pepper, to taste
Steps
1. Preheat the oven to 275°F.
2. Mince the celery, carrots, onions, and garlic finely.
3. In a large Dutch oven, cook on low heat the vegetables in the olive oil until very tender, this may take up to 20-25 minutes.
4. Bring the heat up a bit, stirring constantly. Add the meat and break it up in tiny pieces with a fork or a whisk.
5. When cooked thoroughly, add the broth concentrate and the red wine.
6. Let reduce by half before adding the tomato paste and mix well.
7. Add all the other ingredients, and mix well.
8. Cover and put in the oven for at least 3 hours, up to 6 hours. If you cook it for more than 3 hours, add another cup of broth.
9. Season with freshly ground pepper just before serving.
2. Mince the celery, carrots, onions, and garlic finely.
3. In a large Dutch oven, cook on low heat the vegetables in the olive oil until very tender, this may take up to 20-25 minutes.
4. Bring the heat up a bit, stirring constantly. Add the meat and break it up in tiny pieces with a fork or a whisk.
5. When cooked thoroughly, add the broth concentrate and the red wine.
6. Let reduce by half before adding the tomato paste and mix well.
7. Add all the other ingredients, and mix well.
8. Cover and put in the oven for at least 3 hours, up to 6 hours. If you cook it for more than 3 hours, add another cup of broth.
9. Season with freshly ground pepper just before serving.
