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Bolognese Sauce with Fresh Tomatoes Recipe
Bolognese Sauce with Fresh Tomatoes
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Flavors of France
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note
This sauce can be served on fresh pasta. Alain Llorca uses it to accompany his cheese-stuffed artichokes.

I haven't specified quantities. I am just giving the basics so you can create the sauce according to your own tastes.

The secret is in the tomatoes. I like ones that are very ripe and flavorful. I put them through a meat grinder using the medium grinder plate to make an uncooked tomato sauce with a good texture.

You can add diced cucumber, basil or a splash of sherry vinegar to heighten the flavour.

Add a touch of sugar if the sauce is too acidic. Generally it's not necessary at the peak of the season.

I suggest making this sauce a day ahead so that the flavors can develop to their fullest

- Fresh Tomatoes
- Salt and pepper
- Basil, thyme
- A splash of sherry vinegar
- A few drops of balsamic vinegar
  1. Blanch the tomatoes for a few seconds in boiling water;
  2. immediately place them into a bowl of ice water; peel, quarter and seed; chop finely;
  3. season with a little olive oil, salt and pepper;
  4. add herbs and a few drops of vinegar as desired.
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