Bolognaise Sauce
By: Anonymous
Published: Friday, December 4, 2009 - 1:54am

Ingredients




Good-quality olive oil to coat the
bottom of the pot
1 Onion chopped
2 whl Garlic cloves - (to 5)
1 pound Very finely ground provimi veal
1 small can Tomato paste
1 teaspoon Tomato sauce, homemade if available
Salt and pepper
Dried oregano
2 Bay leaves
5 Fresh basil leaves - (to 10)

Preparation

1 Warm olive oil in a heavy pan. Add chopped onion and cook slowly until it is translucent and becoming golden in colour. Add whole cloves of garlic - do not chop as flavour may be overpowering for some tastes. Cook for a few moments on a low temperature. Add ground veal, stirring and breaking it up as it browns. Stir in the tomato paste to bind the meat and saute well. Add tomato sauce all at once. If unsalted, add a pinch of salt. Season - add freshly ground pepper to taste. Add a generous pinch of dried oregano  2 Serve with cooked pasta such as rigatoni. Buon appetito! 3 Serves 8.