Julia Child Bolognese Sauce Recipes

HOW TO MAKE BOLOGNESE SAUCE

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

THE BEST SPAGHETTI BOLOGNESE SAUCE

Steps:

• Clean and cut the vegetables (carrot, celery root and parsnip) in small cubes. Chop finely the onion and mince the garlic. Set aside.
• Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes.
• Add seasoning: dry paprika, bay leaf, allspice and stir. Make a space on the skillet and add ground meats. Season the meats with salt and pepper. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
• Stir in the strained tomatoes or tomato sauce and add the broth (or water). Mix well the ground meat with the vegetables and the tomato sauce.
• Cover the skillet with the lid and simmer on medium-low heat for 15-20 minutes, stirring occasionally.
• At the end add 1 cup of milk and stir well. Season with more salt and pepper if needed. If you like more profound taste of tomato sauce, add 3 tbsp of tomato paste. Stir and let simmer for another 5 minutes. Serve with spaghetti or other pasta.
• As a topping use Parmesan cheese or provolone cheese. They add delicious taste to bolognese sauce. You may also garnish with parsley.

JULIA CHILD'S HOLLANDAISE SAUCE

Steps:

• Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
• Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
• To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
• As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
• By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
• Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.