OFFICIAL Olive Garden Bolenaise Sauce
1 each carrot stalk celery, medium onion
1 cup red wine
1 pound ground pork
2 pounds ground beef
1 tablespoon thyme
24 ounce stewed tomatoes
1 quart heavy whipping cream
1 tablespoon garlic puree
2 ounce. extra virgin olive oil.
This is official, from The Olive Garden Recipe book. Makes about 1 gallon.
Cut up vegatables and puree them in a blender. In sauce pan heat olive
oil, garlic puree and pureed vegetables. Add both meats. Cook thoroughly.
DO NOT DRAIN. Add tomatoes, include juice. Add Thyme and wine. Stir well,
break up tomates with whisk. Average meat chunks should be about 1/8 inch
or so. Simmer on very low for 1 hour. Add heavy cream.
Serve immediately or refrigerate. This sauce will keep well for 5 days.
Tip: Dairy-based sauces should reach 185 degrees in the making and when
reheated should reach 165 degrees. This ensures smoothness (185) and safety
(165).