Although recipes for this famous Bolognese sauce vary, they all begin with the preparation of a flavor base with ground beef (or sometimes leftover cubes of cooked beef) and mirepoix vegetables. This recipe is slightly different from the classic one in that the flavor base is first cooked with the liquid released by the tomatoes; the pulp is added later. This recipe calls for ground beef, but the sauce will have more texture and an appealing hand-hewn quality if the meat is cut by hand into ¼-inch (5 mm) cubes.
|onion, finely chopped|
|extra-virgin olive oil|
|lean chopped or ground beef|
|large bouquet garni, with
|raw tomato concassée, liquid drained and reserved|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.