Bolognese sauce with veal and leeks, gluten free version

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Sauce bolognaise au veau et poireaux, version sans gluten
Preparation 20 min.
Baking 1 h 30
Portions 3 liter
Freezing No
Ingredients
Preparation

Ingredients

  • 15 ml (1 tbsp) olive oil
  • One 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 900 gr (2 lb) ground veal
  • 1 can (28 ounces) unseasoned crushed tomatoes
  • 40 gr (3 to 4 slices) thinly sliced gluten free Prosciutto
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 125 ml (1/2 cup) chopped parsley
  • 3 fresh sage leaves, chopped
  • 250 ml (1 cup) dry white wine
  • 125 ml (1/2 cup) water
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Preparation

  • In a large saucepan, heat the olive oïl over medium heat. Add the leeks, prosciutto, carrots and celery and sauté for 5 minutes. Add ground veal and cook until the veal is no longer pink. Pepper generously.
  • Add the dry white wine, crushed tomatoes, parsly and sage.
  • Simmer over low heat for 1h30 minutes, by adding 125 ml (1/2 cup) of water halfway through cooking.

Chef's notes