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Home > Recipes > With Classic French Demi-Glace
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Traditional Italian Meat Sauce -
Traditional Bolognese
Serves 6 to 8
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If you haven't savored real meat sauce, you're missing one of Italy's great treasures. The long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragù memorable. Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, olives…or whatever. Ladle over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano.
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Ingredients:
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- 3 T. (45 mL) unsalted butter
- 2 T. (30 mL) olive oil
- 1½ c. (375 mL) mirepoix (finely chopped onion, carrot, and celery)
- 1 large clove garlic, minced
- 6 oz. (180 g) each ground beef, pork, and veal
- ½ c. (125 mL) dry white wine
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- Salt and freshly ground black pepper to taste
- 1½ oz. (45 g) Demi-Glace Gold®
+ 1½ c. (375 mL) hot water
- 1 T. (15 mL) tomato paste
- ¼ c. (60 mL) chopped flat-leaf parsley
- 3-4 T. (45-60 mL) light cream
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Melt 2 T. (30 mL) of the butter and the oil in a large casserole over medium heat. Sauté onion, carrot, and celery until soft and lightly colored, 6 to 8 minutes, then stir in garlic. Add ground meats and cook until lightly browned and separated into small pieces, breaking up chunks with a wooden spoon. Pour in wine, bring mixture to a boil, and cook until liquid almost evaporates. Season with salt and pepper. Stir in diluted
Demi-Glace Gold® and tomato paste. Cover pan, reduce heat so liquid gently simmers, and cook for about 1½ hours, stirring occasionally. Stir in parsley and cream, simmer uncovered for 10 minutes to thicken slightly, then add the remaining T.
(15 mL) of butter. Taste to adjust seasonings and serve.
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