Gluten free veal and leeks bolognese sauce

Author: Geneviève Arbour Dt. P.
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Sauce bolognaise au veau et poireaux, version sans gluten
Preparation 20
Baking 90
Portions 3 liters
Freezing No
Ingredients
Preparation

Ingredients

  • 15 ml (1 tablespoon) of olive oil
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 900 gr (2 pounds) of chopped veal
  • 1 can (28 ounces) of bland crushed tomatoes
  • 40 gr (3 to 4 slices) of gluten free minced Prosciutto
  • 2 medium size chopped carrots
  • 1 chopped celery branch
  • 125 ml (1/2 cup) of chopped fresh parsley
  • 3 chopped fresh sage leaves
  • 250 ml (1 cup) of dry white wine
  • 125 ml (1/2 cup) of water
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Preparation

  • In a large casserole, heat oil at medium heat. Add leeks, prosciutto, carrot and celery, then fry 5 minutes. Add chopped veal and cook until it loses its pink tint. Pepper generously.
  • Add dry white wine, canned crushed tomatoes, parsley and sage.
  • Simmer at low heat for 1 hour and 30 minutes by adding 125 ml (1/2 cup) at mid-cooking.

Chef's notes