My Bolognaise sauce

Serves 4 Prep: 10 minutes Cook: 30 minutes Ready in: 40 minutes
I was making lasagna the other day and wanted to refresh my memory so I went to my “Cookery book for my Mother” just to check if I had everything needed to make a bolognaise sauce, and realised I had never actually written how to make this sauce. I know, it’s just something that happens and it was taught to me by both my mother and my Italian grandmother, who would turn in her grave seeing this recipe. She would insist that the sauce should simmer for between 10 and 12 hours. Sorry grandma, we don’t have the time nowadays.

Ingredients

  • 1 tbsp. vegetable/olive/rapeseed oil
  • 1 large onion, roughly chopped
  • 1 clove garlic, crushed
  • 500g minced beef
  • 1½ tin (600g) chopped tomatoes (maybe blended)
  •       or 500g pure “Tomato Passata”
  • ½ tube of Tomato Purée
  • 200ml chicken stock
  •      (or 1 crushed stock cube dissolved in 100ml boiling water)
  • 1 tsp of mixed herbs –
  • or pinch of: sweet paprika powder, oregano, basil, thyme & rosemary
  • 1 pinch of salt & black pepper

Optional ingredients:

  • 1 pinch fresh grated nutmeg or powder
  • 1-2 carrots, roughly grated
  • 1 celery stick finely chopped
  • 1 small glass sherry/brandy/wine

Method:

  1. Add the onions and garlic to a frying pan (or wok) with the oil.
    Fry until the onions are slightly tranluscent.
  2. Add the mince to the frying pan until all of the meat is brown –
    but only just brown as you don’t want your meat burnt.
  3. Once the meat is slightly brown, add the tinned tomatoes (blended – if you want),
    tomato purée, chicken stock and mixed herbs, paprika, salt and pepper if you want.
  4. Cover the pan (or wok) with an anti-splatter lid, lower the heat to just less than half
    and let the sauce simmer for 15-20 min. stirring now and again
  • Serve with pasta or use in a lasagna.

Tip

  • A small glass of sherry/brandy/wine added to the simmering sauce will enhance the taste. Keep the sauce in fridge for 2-3 days or freeze and keep for up 3 months. If frozen: thaw in fridge overnight. Don’t use from frozen.
    .
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Turkey Steak in Mushroom Cream Sauce

Serves 1 Total time 10 mins

2014-11-17 20.53.45

    • 1 turkey steak
    • 4-6 tbsp double cream
    • ½ tin of mushrooms
      or 5-10 fresh mushrooms sliced *
    • A small glass of brandy *
    • 25g butter
    • Salt and freshly ground pepper
    • 1 nest of 4 minutes rice noodles

(*optional)

  1. Melt the butter in a frying pan
  2. Add the mushrooms when the butter is melted, cook until soft then remove from butter and set aside
  3. Make sure the pan is hot then fry the turkey steak for 2½ minutes on each side
  4. Lower the heat to ½ and return the mushrooms to the pan
  5. Remove pan from heat, and add the brandy; light it with a match, wait for flame to die before retuning pan to heat
  6. Add the cream and stir to make sure the cream is mixed with the frying juices
  7. Simmer on low heat for max 2 minutes.

Serve the turkey steak on top of the rice noodles, drizzled with the sauce
At the same time as starting the above cook and prepare the rice noodles

  1. Bring water and a little salt in a sauce pan to boil
  2. Add the rice noodles to the boiling water and cook for 4 minutes
  3. Drain and rinse the rice noodles (do not leave in drainer; leave in water, until you are ready for the next step)
  4. Heat another frying pan with a little butter, and toss the drained rice noodles in this pan

I added some peas to the sauce (see picture)

Mushroom Gravy with Port and Cranberry

Serves 4 – Preparation time less than 5 minutes
Cooking time: 20 minutes

  • 200g Chestnut Mushrooms
  • 1tsp duck fat or olive oil
  • 10g butter
  • 1 chicken stock pot/cube
  • 500ml boiling water
  • 1 ice-cube of frozen ducks stock (optional)
  • 25-50ml port
  • 2 tsp cranberry jelly
  • Fresh ground pepper
  • 1 tsp corn/potato flour
  1. De-stalk and peel the mushrooms; cut (like a cake) into 8 wedges.
  2. Heat a frying pan with the duck fat and butter; add the mushrooms and sauté until translucent, stirring now and again.
  3. In the meantime dissolve the chicken stock and the ice-cube in the water.
  4. Add the stock to the frying pan
  5. Add the port and the cranberry jelly.
  6. Lower the heat and let simmer for 10-20 mins.
  7. Add some freshly ground pepper (to taste).
  8. Dissolve the cornflour in a little cold water and add to the frying pan, stir constantly.
  9. If the gravy is too thick; add a little extra water.

If you like your gravy a little more creamy; add 100-150g crème fraîche.