Béchamel & Bolognese Sauces
Ingredients
Béchamel Sauce
Bolognese Sauce
Instructions
Béchamel Sauce
- 1
In a saucepan, melt butter over low heat.
- 2
Add flour and stir until completely blended and lump-free.
- 3
Gradually add warm milk, stirring continuously until all ingredients are combined and smooth.
- 4
Add salt and pepper to taste and a dash of nutmeg.
- 5
Stir until creamy.
Bolognese Sauce
- 1
In a saucepan, heat oil over high heat for 1 minute or until hot.
- 2
Reduce heat to low. Add garlic, celery, carrots, and onions. Sauté slowly about 15 minutes or until soft.
- 3
Add veal and stir well. Sauté 10 minutes or until meat is nicely browned.
- 4
Add wine and cook 2 minutes.
- 5
Add tomato paste, salt, bay leaf, and water. Stir until well blended.
- 6
Cook over low heat for 30 minutes.
💡 Cook's Notes
See also independent Béchamel recipe. <!-- TODO: LINK TO 'bechamel sauce' --> For complete education on making sauces, see Cook's Illustrated annual book edition for 2014, March/April, pages 16-17.
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