Monday, March 25, 2019

Pasta Sauce Bourguignonne - Köttfärssås Bourguignonne

PASTA SAUCE BOURGUIGNONNE
Köttfärssås Bourguignonne

When small children are trying new flavors, it's better if you can sneak those flavors into something they already like and are acquainted with. Like this - a ground meat sauce with a grown-up taste. The whole mushrooms, which should be there if the dish should really be Bourguignonne, can be sautéed and served separately if you don't want to mix them into the sauce. It's common for children to be suspicious to the texture of cooked mushrooms.

Serves 4

½ onion
1 small piece celery root (celeriac)
1 tablespoon butter or margarine
10 oz ground meat (I use 50% beef, 50% pork)
3 rashers bacon
3½ oz mushrooms
a little black pepper
1 tablespoon tomato paste
1 tablespoon flour
0.4 cup red wine + 1 cup water
½ to 1 teaspoon salt


Finely chop onion and celery root and sautée in the fat until shiny. Increase the heat and brown the mashed ground meat in the pan. Cut the bacon in pieces, add that and brown some more. If you don't want to serve the mushrooms separately, now is the time to add that. Stir in pepper, tomato paste and flour. Add wine and water and simmer for a few minutes. Add more water if needed and flavor to taste with salt.

Enjoy!

Bella

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