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Bastardized Bolognese

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Bastardized Bolognese

roxlet | | Sep 7, 2010 07:25 AM

My Egyptian house guests are arriving back here tonight, and I want to make some sort of Bolognese sauce since I have some ground beef in the house. Obviously I can't use pancetta or other pork products, though I think that wine is OK since the alcohol pretty much burns off. Does anyone have a good-tasting, non-pork recipe for Bolognese. My thought is to saute onion and carrot, add meat, brown, and then add some tomatoes and cook down with a splash of wine. A little cream later and maybe a bay leaf earlier, but I am wondering if this will be flavorful enough. I usually wouldn't add garlic to a Bolognese type sauce (yes, I know, this is non-traditional anyway, and yes, I usually make it with hand-chopped meat), but would garlic overwhelm the other flavors?

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