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Leeks
Gluten free veal and leeks bolognese sauce
Author:
Geneviève Arbour Dt. P.
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Preparation
20
Baking
90
Portions
3 liters
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Gluten free veal and leeks bolognese sauce
From
Oct 08
to
Jan 01
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
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Gluten free veal and leeks bolognese sauce
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