Bolognese Sauce with Fresh TomatoesTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:98 kcal
Proteins:0 g
Fats:0 g
Carbohydrate:17.2 g
Fibers:0 g
Sugar:14.7 g
Cholesterol:0 mg
Sodium:22.1 mg
Calcium:27 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
fresh tomatoes
olive oil
salt and pepper
basil, thyme
2
ml
sherry vinegar
1
ml
balsamic vinegar
METHOD
- Blanch the tomatoes for a few seconds in boiling water;
- immediately place them into a bowl of ice water; peel, quarter and seed; chop finely;
- season with a little olive oil, salt and pepper;
- add herbs and a few drops of vinegar as desired.
WINE SUGGESTIONS
Shiraz
Merlot
Chardonnay
CHEF'S NOTES
This sauce can be served on fresh pasta. Alain Llorca uses it to accompany his cheese-stuffed artichokes.
I haven't specified quantities. I am just giving the basics so you can create the sauce according to your own tastes.
The secret is in the tomatoes. I like ones that are very ripe and flavorful. I put them through a meat grinder using the medium grinder plate to make an uncooked tomato sauce with a good texture.
You can add diced cucumber, basil or a splash of sherry vinegar to heighten the flavour.
Add a touch of sugar if the sauce is too acidic. Generally it's not necessary at the peak of the season.
I suggest making this sauce a day ahead so that the flavors can develop to their fullest
