Bolognese sauce

Author: Les Cultures de chez nous
Sauce bolognaise
Preparation 20
Baking 35
Portions 6 to 8
Freezing No


  • 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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  • 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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