Gastronomixs

Bavette bolognese

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Bavette bolognese

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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.

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