Prosciutto and roast vegetables bolognese sauce | Sauce, dip and broth recipe

Name: Prosciutto and roast vegetables bolognese sauce | Sauce, dip and broth recipe
Total time: 160 min
Ingredients: 300 gr (2/3 pound) of prosciutto slices; 4 trimmed, unseeded and sliced into quarters large tomatoes; 1/2 peeled and diced medium sized eggplant; 4 to 5 washed and sliced carrots; 2 trimmed and sliced into chunks peppers up to your choice; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 3 to 4 washed and sliced celery branches; 4 crushed large garlic cloves; 15 ml (1 tablespoon) of oregano or italian seasoning; Salt; pepper; Olive oil; 454 gr (1 pound) of chopped pork or chopped italian sausages; 250 ml (1 cup) of chicken broth; 750 ml (3 cups) of tomato or vegetable juice; 1 package of 156 ml of tomatoes paste up to your choice; 2 large Bay leaves; 1 ml (1/4 teaspoon) of crushed hot pepper flakes

www.completementpoireau.ca

Prepare our prosciutto and roast vegetables bolognese sauce recipe in 40 minutes or less. A sauce, dip and broth recipe from Crazy Leeks.

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