Julia Child Bolognese Sauce Food

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

BORDELAISE SAUCE

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

HOW TO MAKE BOLOGNESE SAUCE

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

ELIZABETH DAVID'S SPAGHETTI BOLOGNESE

Steps:

• Melt 1 tablespoon of butter in a medium saucepan on medium heat (I would use my Le Creuset Dutch Oven). Brown the bacon or ham gently until brown.
• Add the onion, carrot, and celery and stir until they are browned.
• Add the raw minced beef, and turn it over so it all browns evenly.
• Add the chopped chicken livers, and stir for 2-3 minutes.
• Then add the tomato puree and brown for 10-15 minutes.
• Add the white wine, and deglaze for 4-7 minutes. Season with salt (taking into account the saltiness of the ham or bacon), pepper, and a scraping of nutmeg.
• Add the meat stock or water. If using cream or milk, stir in gradually. Bring to a boil, then cover the pan and simmer the sauce very gently for 30-40 minutes.
• Meanwhile, prepare pasta according to package directions. Drain the pasta and return the pasta to the hot pot. Pour the sauce over the pasta, and toss to impregnate the pasta with the sauce. Serve in pasta bowls, top with 1 teaspoon of butter, and pass grated cheese at the table.