Bavette bolognese
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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Ingredients
|
800 |
g |
bavette |
|
200 |
g |
beef fat |
|
300 |
g |
onion, finely diced (brunoise) |
|
300 |
g |
carrot, finely diced (brunoise) |
|
135 |
g |
celery |
|
30 |
g |
salt |
|
4 |
g |
black pepper |
|
2 |
kg |
tomatoes, skinned and deseeded |
|
5 |
l |
tomato passata (tinned) |
|
275 |
g |
onion, finely diced (brunoise) |
|
5 |
g |
garlic |
|
2 |
sprigs of |
thyme |
|
1 |
bottle |
red wine |
|
10 |
g |
piment d'Espelette |
|
75 |
g |
tomato ketchup |
Preparation method
- Remove the membranes from the bavette and pass through a mincer (4mm diameter) together with the beef fat.
- Reduce the red wine to 300ml.
- Fry the meat in some olive oil and add the onion, carrot, celery, salt, and black pepper. Continue to fry briefly.
- Add the tomato flesh, tomato passata, onion, garlic, and thyme and reduce until you have 3 litres of sauce.
- Season to taste with the red wine, piment d'Espelette, and tomato ketchup.
Serving suggestions
- With pasta or bread.
- With potato gnocchi and Pecorino.
- As a basic ingredient for a main course with components such as parmesan, olive oil, olives, or basil.