Subj : pasta sauces
To   : RUTH HAFFLY
From : JIM WELLER
Date : Sat Aug 06 2022 21:50:00

-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> The carrot adds sweetness
 
 RH> I've not really noticed a difference

 RH> So if it is removed before serving the sauce, what's the point?

You don't throw a whole carrot into the pot and fish it out later.
You grate the carrot and add it to the sauce as an ingredient. And
it does add a little sugar to the mix being a fairly sweet root
vegetable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bolognaise Sauce for Pasta
 Categories: Beef, Pasta, Wine, Italian, Sauces
      Yield: 4 servings
 
      2 tb Olive oil
    500 g  Minced beef
      1 lg Onion; chopped
      2    Cloves garlic; crushed
      1 tb Flour
    375 g  Tomato paste
      1 c  Red wine
      1 ts Beef stock powder
           Chopped parsley; lots
           Freshly ground pepper
           OPTIONAL EXTRAS:
      1    Stick celery; chopped
      1    Carrot; grated
      5    Mushrooms; chopped
           Garlic salt
 
  Lightly brown the onion, garlic and celery in the oil, over medium
  heat, add the meat and continue cooking and stirring until all the
  meat in browned and crumbly looking. Add the stock powder, flour,
  garlic salt and as much ground pepper as you like, stir through.
  Add the red wine, tomato paste and as much water as needed to
  achieve the desired consistency. Add the carrot if you want it. At
  this stage I turn the heat way down low, put the lid on the pot
  and go away and do something else for an hour or so, stirring the
  sauce occasionally on my way past. When I'm ready I add the
  mushrooms and parsley, and cook for at least another 10 minutes.
  The sauce is now ready to eat or freeze as required.
  
  Notes: * I often make large batches (up to 2 kg meat) of this sauce
  and freeze it in 1-meal size containers.
  
  * When I want to "hide" lots of vegetables in this, I blend the cooked
  sauce in the blender on low speed.
  
  * This sauce is great as a pour over sauce for all types of pasta,
  and I also use it in lasagne.
  
  Posted to TNT Recipes by Eric Wollff
 
MMMMM




Cheers

Jim


.... Whatever it was in Italy it will be something else in New York.

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