Leeks

Bolognese sauce

Name: Bolognese sauce
Prep time: 55 min
Cook time: 35 min
Yield: 6 to 8
Cuisine: Plats principaux
Ingredients: 15 ml (1 tablespoon) of olive oil; 680 g of chopped veal; 1 package of about 85 g of dehydrated leeks cream; 5 ml (1 teaspoon) of dried thyme; 5 ml (1 teaspoon) of italian seasonings; 1 large Bay leaf; Pepper up to taste; 750 ml (3 cups) of water; 250 ml (1 cup) of dry white wine; 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks

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Author: Les Cultures de chez nous

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Preparation 20

Baking 35

Portions 6 to 8

Freezing No

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of olive oil
680 g of chopped veal
1 package of about 85 g of dehydrated leeks cream
5 ml (1 teaspoon) of dried thyme
5 ml (1 teaspoon) of italian seasonings
1 large Bay leaf
Pepper up to taste
750 ml (3 cups) of water
250 ml (1 cup) of dry white wine
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks

Preparation

Side-by-side mode

In a large casserole, heat oil at medium heat. Add leeks, then fry 4 to 5 minutes while stirring. Add chopped veal and cook until it lose its pink tint. Crumble with a large spoon while cooking.
Drain fats within the pan. Spread with the package of leeks cream three times while mixing it up each time. Add remaining ingredients, mix well. Lightly bring to a boil, lower heat at minimum, and boil for about 20 minutes, without being covered. Stir it up a few times while cooking.
Rectify seasonings up to your taste, then add a little more water or white wine based on your taste and the texture desired. Mix well, cover, set aside at warm.