The Ardent Epicure

An Ode to the Pleasures of Food


Simple Bolognese Sauce
Rragù alla bolognese in Italian, is a meat-based 
sauce for pasta originating in Bologna, Italy.


What you will need:
12 ounces fettuccine
2 tablespoons olive oil
2 teaspoons butter
½ cup soffritto ( small amounts of celery, carrot and onion)
1 pound chicken breast, chopped
(You can use any meat that you have on hand)
Salt and pepper, to taste
2 cloves garlic, chopped
3 large tomatoes, chopped
1/2 cup dry white wine
2 tablespoons cream
3/4 cup fresh basil leaves, torn


Let’s get cooking:
Cook the pasta according to the package directions
Heat butter and oil in a large heavy skillet over medium heat, sauté soffritto until soft
Add the garlic and cook an additional minute.
Add the tomatoes and wine, simmer, stirring occasionally
Add chicken or meat, continue to simmer
Until the sauce has slightly thickened, 4 to 5 minutes
Remove from heat, fold in the basil and cream
Serve over the pasta

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