Penne Bolognese

 

 Penne Bolognese

S.No.

Ingredients

Quantity

1

Butter

25gm

2

Olive Oil

60ml

3

Onion

(Finely Chopped)

1

4

Pancetta

(Finely Chopped)

25gm

5

Carrot

(Finely sliced)

1

6

Stick Celery

(Finely sliced)

1

7

Garlic Cloves

(Finely sliced)

1

8

Lean Ground Beef

350gm

9

Red Wine

150ml

10

Milk

125ml

11

Can Pum Tomatoes

400gm

12

Bay Leaf

1

13

Thyme Leaf

1/4 tsp

14

Salt & Black Pepper

To Taste

15

Penne

400gm

Serving = 6 Portions

 

 

Method

1. Heat the butter & oil in the heavy saucepan. Add the onion & cook over moderate heat for 3-4 minutes. Add the pancetta & cook until the onion is translucent. Stir in the carrot, celery & garlic. Cook for 3-4 minutes more.

2. Add the beef & crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt & pepper.

3. Pour in the wine raise the heat slightly & cook until the heat evaporates, 3-4 minutes. Add the milk & cook until it evaporates.

4. Stir in the tomatoes with their juice & the herbs. Bring the sauce to a boil. Reduce the heat to low & simmer, uncovered for 1 ½ -2 hours, stirring occasionally. 

 

This great meat sauce is the specialty of bologna. It is delicious with tagliattele or short pastas such as penne or conchiglie as well as spaghetti & is indispensable in baked lasagna.

S.No.

Ingredients

Quantity

1

Butter

25gm

2

Olive Oil

60ml

3

Onion

(Finely Chopped)

1

4

Pancetta

(Finely Chopped)

25gm

5

Carrot

(Finely sliced)

1

6

Stick Celery

(Finely sliced)

1

7

Garlic Cloves

(Finely sliced)

1

8

Lean Ground Beef

350gm

9

Red Wine

150ml

10

Milk

125ml

11

Can Plum Tomatoes

400gm

12

Bay Leaf

1

13

Thyme Leaf

1/4 tsp

14

Salt & Black Pepper

To Taste

15

Penne

400gm

Serving = 6 Portions

Method

1. Heat the butter & oil in the heavy saucepan. Add the onion & cook over moderate heat for 3-4 minutes. Add the pancetta & cook until the onion is translucent. Stir in the carrot, celery & garlic. Cook for 3-4 minutes more.

2. Add the beef & crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt & pepper.

3. Pour in the wine raise the heat slightly & cook until the heat evaporates, 3-4 minutes. Add the milk & cook until it evaporates.

4. Stir in the tomatoes with their juice & the herbs. Bring the sauce to a boil. Reduce the heat to low & simmer, uncovered for 1 ½ -2 hours, stirring occasionally. 

 

Comments

Post a Comment

Popular posts from this blog

Dum ke khumb

  ·  Dum ke   khumb     Ingredients 750g - fresh mushrooms 1 cup - yoghurt 1/4 cup - oil Salt to taste 3 cloves 1-inch piece cinnamon A pinch of powdered mace (jaiphal) 1 bay leaf 1 cup - chopped onions 2 tbsp - chopped ginger 1 tbsp - chopped garlic 5-6 green chillies, chopped 1/2 tsp - red chilli powder, 1/2 tsp - coriander powder 1/2 cup - chopped tomatoes 1 heaped tbsp - kasuri methi 3 tbsp - chopped coriander Method: Trim, wash, blanch, and slice the mushrooms. Beat the yoghurt until smooth. Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes. Heat oil in a heavy bottomed pan. Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes. Add onions and fry until golden brown. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute. Add tomatoes, and fry until the oil le...
Read more

Grilled fish in mustard sauce with steamed vegetables

Image
  Grilled fish in mustard sauce with steamed vegetables   Ingredients 1 teaspoon olive  oil 1/2 red onion, sliced 1 medium yellow squash, sliced 1 medium zucchini, sliced 1 00 gm mushroom sliced 1 cup chicken stock   S alt and freshly ground black pepper 4 pieces basa fish 4 sprigs fresh thyme 1 tablespoon chopped garlic 2 tablespoon  mustard  paste Method: In a high-sided skillet over medium heat, add the Olive  oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes. Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garli...
Read more

Poulet Roti Au Jus

  Poulet Roti Au Jus   S.no Ingredients Quantity 1 Chicken with skin 1 kg 2 Fresh herbs 10gms 3 Mustard paste 1\2 tsp 4 Oil 50ml           5 Vinegar 50 ml           6 Red wine 50ml 7 Demi glaze 50 ml 8 Mirepoix 200gm 9 Bouquet garni 50gms   Method: 1)  Mix oil, vinegar, mustard paste, fresh herbs, red wine and seasoning to prepare marinade. 2)  Marinate chicken inside out. 3)  Place the moistened chicken on a bed of mire-poix, cook in hot oven for approximately 20-25 minutes at 225°c. 4)  To check if cooked properly, pierce with a fork between drumsticks and thighs, the juice should be transparent. 5)   Prepare roast gravy with the stock and sediments of the roasting tray. 6)  Pour the demi glaze over chicken and serve hot.
Read more