MirepoixTomato sauce with mushroom and cured pork, cut fine. Built for pasta and for anything crumbed and fried.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, frying pan |
| Mother sauce | Tomato Sauce |
- 600 g — ripe tomatoes
- 150 g — button mushrooms
- 80 g — smoked bacon
- 120 g — onion
- 10 g — garlic
- 80 ml — dry white wine
- 25 ml — olive oil
- 40 g — Parmesan, grated
- 5 g — salt
- Render the pork, then brown the mushrooms in its fat over a high heat. Mushrooms in a cold pan release water and stew.
- Add the onion and garlic, deglaze with wine, then add the tomato sauce and simmer twenty-five minutes.
- Grate the cheese over at the table. Stirred into the hot pan it strings and the sauce goes grainy.
Compared with Tomato Sauce
- Added: button mushrooms 150 g, garlic 10 g, dry white wine 80 ml, olive oil 25 ml, Parmesan, grated 40 g
- Not used: butter, carrot, plain flour, light chicken stock, sugar, bay leaf, thyme, cracked black pepper
- Different amount: smoked bacon 80 g (Tomato Sauce: 40 g), onion 120 g (Tomato Sauce: 50 g), salt 5 g (Tomato Sauce: 4 g)
- Same amount: ripe tomatoes 600 g
Both recipes serve 4.
- One serving (1 of 4): ripe tomatoes 150 g, button mushrooms 37.5 g, smoked bacon 20 g, onion 30 g, garlic 2.5 g, dry white wine 20 ml, olive oil 6.25 ml, Parmesan, grated 10 g, salt 1.25 g
- Double batch (8 servings): ripe tomatoes 1,200 g, button mushrooms 300 g, smoked bacon 160 g, onion 240 g, garlic 20 g, dry white wine 160 ml, olive oil 50 ml, Parmesan, grated 80 g, salt 10 g
In the same library
- Aurore — 40 min · Easy
- Choron — 30 min · Hard
- Italienne — 40 min · Medium
- Créole — 45 min · Easy
- Portugaise — 40 min · Easy
- Provençale — 25 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 112