Veal and leeks bolognese sauce

Author: Les Cultures de chez nous
Sauce bolognaise au veau et aux poireaux
Preparation 20
Baking 35
Portions 6 to 8
Freezing No


  • 15 ml (1 tablespoon) of olive oil
  • 1 package of 250 gr (3 cups) of sliced leeks
  • 680 gr (2 pounds) of chopped veal
  • 1 package of about 85 gr of dehydrated leeks cream
  • 5 ml (1 teaspoon) of dry thyme
  • 5 ml (1 teaspoon) of italian seasoning
  • 1 large Bay leaf
  • 12 teaspoon (2,5 ml) of ground black pepper
  • 3 cups (750 ml) of water
  • 1 cup (250 ml) of dry white wine
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  • In a large deep non-stick pan or a large casserole, heat oil at medium heat. Add leeks and fry 4 to 5 minutes while stirring. Add chopped veal, then cook until it loses its pink tint. Crumble regularly with a large spoon while cooking.
  • Drain fat within the pan with a large lid then set back over heat. Sprinkle leeks cream package three times while stirring in-between each time. Add remaining ingredients, then mix. Lightly bring to a boil, lower heat, then boil for 20 minutes, uncovered. Stir a few times while cooking.
  • Rectify seasonings up to taste, then add a bit more of water or white wine depending of your taste and the consistency desired. Mix well, cover, then set aside at warm. This sauce goes well with any long pastas.

Chef's notes