Gastronomixs

Bavette bolognese

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Bavette bologneseEnlarge

Ingredients

800

g

bavette (flap meat)

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, reduced to 300ml

10

g

piment d'Espelette 

75

g

tomato ketchup

Preparation method

Serving suggestions

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