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Best Bolognese Sauce - PowerPoint PPT Presentation


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Best Bolognese Sauce.

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Presentation Transcript
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Ingredients: 1 red pepper, 1 onion, 1 carrot, 6 mushrooms, 1 clove garlic, 500g lean minced beef, 2 rashers bacon (optional) 2 x 5ml spoons mixed herbs, 1 x 15ml spoon tomato puree, 400g can tomatoes, 125 – 250ml stock, 1 x 15ml spoon oil. For a vegetarian version use 400g can brown lentils or aduki beans instead of meat.

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1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.

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2. Hold the onion firmly, with your hand like a claw. Slice across without cutting through the root.

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4. Peel the carrot away from you and cut off the top and bottom. Some carrots may only need scraping.

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9. Cut down the side of the pepper and open it up into a long strip. Remove any seeds and the white fibrous strips.

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12. Remove the papery skin from the garlic. The prepared vegetables should now look something like this.

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17. Cut the bacon into pieces – scissors are best for this, and add to the pan. Stir well and fry gently over a medium heat.

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18. After about 5 minutes, the meat should have started to brown and will have lost its raw appearance.

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19. Add the carrot, red pepper and mushrooms and mix well. Continue frying for a further 5 minutes.

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23. Dissolve a stock cube in 250ml boiling water. Add just over half of it to the pan. Keep the rest in case you need it later.

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25. Put a lid on the pan and allow to simmer gently for 30-40 minutes, stirring occasionally and adding more stock if needed.

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26. At the end of cooking, the meat and vegetables should be tender and have a rich colour and thick texture. Bolognese sauce is very versatile and can be made into a wide variety of dishes egs served with spaghetti, rice or in Lasagne or Boboti.