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Leeks
Bolognese sauce
Author:
Les Cultures de chez nous
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Preparation
20
Baking
35
Portions
6 to 8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
15 ml (1 tablespoon) of olive oil
680 g of chopped veal
1 package of about 85 g of dehydrated leeks cream
5 ml (1 teaspoon) of dried thyme
5 ml (1 teaspoon) of italian seasonings
1 large Bay leaf
Pepper up to taste
750 ml (3 cups) of water
250 ml (1 cup) of dry white wine
1 package (3 cups) of sliced leeks
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Bolognese sauce
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Preparation
In a large casserole, heat oil at medium heat. Add leeks, then fry 4 to 5 minutes while stirring. Add chopped veal and cook until it lose its pink tint. Crumble with a large spoon while cooking.
Drain fats within the pan. Spread with the package of leeks cream three times while mixing it up each time. Add remaining ingredients, mix well. Lightly bring to a boil, lower heat at minimum, and boil for about 20 minutes, without being covered. Stir it up a few times while cooking.
Rectify seasonings up to your taste, then add a little more water or white wine based on your taste and the texture desired. Mix well, cover, set aside at warm.
Chef's notes
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Bolognese sauce
20 min
35 min
6 to 8
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