Gluten-free veal and leek bolognese sauce

Name: Gluten-free veal and leek bolognese sauce
Prep time: 1 h 50 min
Cook time: 1 h 30 min
Yield: 3 litres
Cuisine: Accompagnements
Ingredients: 15 ml (1 tablespoon) of olive oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 907 g (2 pounds) of chopped veal; 1 can (28 ounces) of bland crushed tomatoes; 40 g (3 to 4 slices) of gluten free minced prosciutto; 2 medium size chopped carrots; 1 chopped celery branch; 125 ml (1/2 cup) of chopped fresh parsley; 3 chopped fresh sage leaves; 250 ml (1 cup) of dry white wine; 125 ml (1/2 cup) of water

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Author: Geneviève Arbour Dt. P.

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Preparation 20

Baking 90

Portions 3 litres

Freezing Yes

Budget

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of olive oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
907 g (2 pounds) of chopped veal
1 can (28 ounces) of bland crushed tomatoes
40 g (3 to 4 slices) of gluten free minced prosciutto
2 medium size chopped carrots
1 chopped celery branch
125 ml (1/2 cup) of chopped fresh parsley
3 chopped fresh sage leaves
250 ml (1 cup) of dry white wine
125 ml (1/2 cup) of water

Preparation

Side-by-side mode

In a large casserole, heat oil at medium heat. Add leeks, prosciutto, carrot and celery, then fry 5 minutes. Add chopped veal and cook until it loses its pink tint. Pepper generously.
Add dry white wine, canned crushed tomatoes, parsley and sage.
Simmer at low heat for 1 hour and 30 minutes by adding 125 ml (1/2 cup) at mid-cooking.