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Authentic Bolognese Sauce - proper way of hand wash dishes in a restaurant

by:Two Eight     2019-09-05
Authentic Bolognese Sauce  -  proper way of hand wash dishes in a restaurant
In Italy, it is the birthplace of meat sauce.
In France, it is a meat sauce.
Whatever the name is, this red meat sauce is a delicious, thick main ingredient for many Italian dishes.
The sauce comes from Bologna, northern Italy.
When we are used to opening cans and eating ready-made things --
Every family in Bologna has its own recipes, passed down from generation to generation.
One common misconception about this sauce is that it is made of tomatoes.
Although the tomato is an important ingredient, its signature red is due to the meat used.
In fact, the cans and mixture of Bologna sauce have little resemblance to the authentic Bologna sauce in Italy.
Heat a large pan at medium temperature and add some oil.
Melt the butter inside.
Add onions, celery, carrots and garlic, add a little salt and stir-fry©5 minutes.
Add pancetta and cook for another 10 minutes until the vegetables are soft and pancetta is yellow.
Raise the heat to a high level, then add the meat for a third time.
If any, break the lump and stir between the additives.
Set a 15 minute timer when all meat is brown and there is no hard block left.
Look at the pot because the meat should not burn.
When some meat sticks to the bottom of the pot, reduce the heat to medium, which should be consistent with the 15-minute timer.
Pour the white wine into the pan and scrape all the meat pieces (using a wooden spoon) that stick to the pan.
Wine will be in 2-3 minutes.
Reduce the heat if the meat continues to stick to the pan.
Add milk, tomatoes (with liquid), beef, 1 teaspoon of salt and pepper.
Boil it and lower the heat.
Cook the sauce for 4 hours and a halfcovered.
Stir once in a while.
If the sauce begins to stick to the bottom, add more material or water.
The sauce should be thicker, like the bottom of the oil, not the water.
Check the amount of salt and pepper and add again if necessary.
In a small bowl, put in the liver fungus and pour 1 cup of hot water on it.
Put aside to soften the mushrooms.
In a large frying pan, heat olive oil at medium temperaturehigh heat.
Add chopped vegetables, thyme, oregano, salt and pepper.
Cook for about 6 minutes until tender.
Filter the mushrooms and keep them liquid.
Then add mushrooms, fresh mushrooms and tomato sauce to the frying pan for cooking.
Stir and dissolve the tomato sauce and cook for 5 minutes until the mushrooms soften.
Add mushrooms and red wine.
Boil it down, reduce the heat to low, and let the mixture cook slowly for 10 minutes until the liquid content turns to half.
Stir with cheese.
Put the pasta on the plate and put some sauce on it.
Stir and eat with Parmesan cheese.
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