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Prosciutto and roast vegetables bolognese sauce

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 40
Baking 60
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 300 gr (2/3 pound) of prosciutto slices
  • 4 trimmed, unseeded and sliced into quarters large tomatoes
  • 1/2 peeled and diced medium sized eggplant
  • 4 to 5 washed and sliced carrots
  • 2 trimmed and sliced into chunks peppers up to your choice
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 to 4 washed and sliced celery branches
  • 4 crushed large garlic cloves
  • 15 ml (1 tablespoon) of oregano or italian seasoning
  • Salt and pepper
  • Olive oil
  • 454 gr (1 pound) of chopped pork or chopped italian sausages
  • 250 ml (1 cup) of chicken broth
  • 750 ml (3 cups) of tomato or vegetable juice
  • 1 package of 156 ml of tomatoes paste up to your choice
  • 2 large Bay leaves
  • 1 ml (1/4 teaspoon) of crushed hot pepper flakes
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Preparation

  • Preheat oven at 400 °F (205 °C).
  • Roll prosciutto slice and set over an oven safe baking sheet. Set aside.
  • In a large bowl, set all 7 vegetables and spread with oregano or italian seasoning. Salt and pepper and spray with olive oil. Mix well and be sure that oil and seasonings are well divided. Add a few more drops of olive oil if needed.
  • Pour vegetables over a large oven safe plate covered with aluminium paper and divide well by taking care not to stack all in the same place over the baking sheet.
  • Set the plate with vegetables over the lowest oven grill and the plate with prosciutto rolls upon the superior grill. Broil for 30 minutes or until vegetables are well colored. Turn the food around at mid-baking.
  • Meanwhile, in a large casserole, cook chopped pork or italian sausage at medium heat while crumbling frequently with the help of a large spoon.
  • When meat is cooked, drain fats within the casserole then add remaining ingredients. Mix and bring to a boil.
  • Remove foods from oven and finely or roughly chop everything up to your taste. Add chopped roasted vegetables and prosciutto to the tomato sauce and mix it up a few times. Lower heat a medium-low heat and for 20 to 30 minutes until the sauce thickers.
  • Remove casserole from heat, cover and set aside for about 5 minutes before serving with raviolis or cheese tortellinis.

Chef's notes