Bolognese Sauce

Summary by Krater

A chef demonstrates how to make a large batch of Bolognese sauce designed for freezing, using beef chuck, carrots, onions, chicken livers, tomato paste, white wine, crushed tomatoes, and chicken bouillon.

From the video

Answers: How do you make Bolognese sauce for freezing?

• Bolognese sauce recipe
• Cooking large batches for freezing
• Using chicken livers in meat sauce
• Freezing sauce in ice cube trays

Ingredients

• 1 lb carrots
• 1 large red onion
• olive oil
• 3 lbs ground beef chuck
• 1 lb chicken livers
• 6 oz tomato paste
• 1 bottle white wine
• 28 oz can crushed tomatoes
• 28 oz can crushed tomatoes
• 28 oz can crushed tomatoes
• 1 big spoonful liquid chicken bouillon
• 1 tbsp dried basil
• dried parsley
• dried oregano
• dried thyme
• garlic powder
• pepper
• 1/4 cup balsamic vinegar
• salt
• pasta
• fresh parsley
• cheese
• raw olive oil
• heavy cream
• fresh basil

What it concludes

• Using a pound of chicken livers adds a meatier flavor than any meat sauce without tasting like liver.
• Dried herbs are better for long-cooked dishes and taste best when added during the last hour of cooking.
• Bolognese sauce should be salted well because its flavor gets diluted by the rest of the food.
• Freezing Bolognese sauce in ice cube trays makes it very easy to thaw out exact portions.