Gluten-free veal and leeks bolognese sauce
20
90
3 litres
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 1 package of 250 g (4 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
Preparation
Side-by-side mode- 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.
