Bolognese Sauce?

Question

but tomato free! I'm allergic to tomatoes, but like spag bol. Has anyone got a recipe please? Thanks

Answer 1

i had a look on google and i cant find one...
here is something i use to make at an italian cafe though...
2 table spoons of soy sauce
4 roasted capsicums (if u cant get roasted ones cook them in the oven for 30mins with abit of olive oil and garlic)
1 1/2 onions
1/2 cup celery
1 table spoon of bbq sauce
1 carrot diced
500gms mince meat
1/2 cup beef stock
you just cook it all up and you have a really yummy meal assuming you eat capsicums

Answer 2

You can't make Vanilla Ice Cream without Vanilla, Bolognese Sauce IS tomato sauce with meat
Tomato-less Neapolitan Ragù

INGREDIENTS:
For lardoning:
4 ounces (100 g) prosciutto
2 ounces (50 g) pancetta
Parsley
Pepper
The meat:
3 1/3 pounds beef or veal
2 ounces (50 g) minced cured lard (use prosciutto fat if need be)
1/4 pound (100 g) rendered lard
6 ounces (150 g) onion
Pepper
1/4 cup olive oil
1 clove garlic
1 cup dry red wine (Taurasi would be ideal here)
Salt, to be added at the end

The recipe:
Cut the prosciutto and the pancetta into strips, roll them in minced parsley and pepper, and use them to lardon the meat (make the cuts parallel to the grain of the meat). Then tie it.

Put the onion, garlic, and cured lard through a meat grinder (or blend them), catching any juices that happen to drip out, and set them to sauté in a large oval dish -- tradition dictates it be either terracotta or copper -- together with the lard, oil, meat, and pepper. Cover and simmer over the lowest possible flame; when the onions begin to color uncover the pot and stir things about more often, adding the wine a little at a time and letting it evaporate before adding more. At this point, the onions will be well browned and every trace of liquid will be gone, leaving just the fat that bubbles very slowly. In terms of cooking time, 2 hours.

The most important and delicate phases are done. Now add a couple of ladles of hot water, lower the flame, cover, and simmer the meat for another two hours, being careful that it doesn't dry out. By this time the meat will likely be tender. If it is, remove it to a platter and continue to simmer the sauce, adding, should it become too thick, a little more water.

The ragù will be ready when and the sauce is very dark, rich, smooth shiny, and oily. At this point check for salt, return the meat to the pot, and heat for a few minutes more.

Given the time required, it's best to make the ragù the day before it's needed. By doing this you'll also be able to skim off excess fat with ease, when it firms up on the surface (you may want to slip everything into the refrigerator to hasten this).

Lardoning is optional, but makes for tastier meat. And some, to obtain a richer sauce, use broth rather than water. Others, instead, add carrot, celery, and a pinch of nutmeg (all minced, with the onion), and use dry white wine instead of red.

Answer 3

You can't make bolognese sauce without tomatoes, sorry. It's like having steak frites without steak, or fish and chips without fish or potato. You can make a very nice meat sauce for pasta without using tomatoes, but it ain't bolognese.

You could try using chicken stock, sauteed mushrooms & a dash of cream, instead of the tomatoes. That would give you a dairy version of a meat sauce - rich and probably very bad for you, but then so's traditional bolognese. Alternatively, leave out the cream and boil the chicken stock right down until it's really rich, for a French-style kick. But basically, your tomato allergy means that you can't eat spag bol in any recognisable sense of the term.

Don't despair, there are a thousand more great pasta sauces than just spag bol. Check out Marcella Hazan's 'The Essentials of Classic Italian Cooking', or Anna Del Conte's 'The Gastronomy of Italy', or the massive 'Silver Spoon' Italian cookbook for lots of other sauces.

Answer 4

A real authentic, traditional bolognese usually has only a small amount of tomato, for color, and maybe to add some sweetness and tanginess. Here is a recipe that has only 1/4 cup of tomato sauce:

http://www.cliffordawright.com/recipes/tagliatelle.html

I think if you just took out the sauce it would still be great, as it has so much other stuff in there. You could add some roasted red bell peppers if you think it needs more sweetness.

Answer 5

Hmm - the tomatoes are there to give that good acidic/sweet balance, some colour and also some body to the dish so just adding more stock won't give you a nice 'gloopy' sauce.

I would add other veg that will cook down like tomatoes like courgettes or aubergines. Then add a little sugar and maybe some lemon juice to give the tanginess. You won't have the colour but hopefully the red peppers will make up for that.

Haven't tried this but as a chef if one of my customers wanted tomato free 'bolognese' that is what I would serve them.

Answer 6

You can NOT make Bolognase Sause WITHOUT tomatoes. It IS a tomatoe sauce.

Answer 7

I've lived in Europe, i do know finely chopped carrots goes into it, beef drippings w/ finely chopped red peppers might substitute for the tom.?