Low Fodmap Genovese Sauce
Genovese sauce is low fodmap now, but still keeps the buttery, oniony flavor of my original family recipe.
Ingredients
- 6 or 7 thin veal cutlets, veal bones and a veal chop with bone in, or thin cutlets and a small veal roast, or the thin cutlets and two osso bucco pound cutlets betw sheets of waxed paper
- 1 bunch scallions and spring onions, light green stems only sliced
- 2 tender ribs of celery including the fresh green leaves finely chopped
- 1 pkg dried porcini mushrooms follow pkg directions for soaking
- 1 to 1 and 1/2 sticks organic butter
- 2 carrots, chopped fine
- 2 cups water
- 2 or 3 tbsp olive oil for browning
- 1 handful fresh basil thinly shredded (optional)
- Sea salt and freshly ground black pepper
- Butcher string to tie up the veal rolls
Instructions
- Get out a heavy dutch oven and place it on the stove. Put your olive oil and stick of butter by the stove and place the salt and pepper in small containers handy for seasoning as you go. Pour two cups water into a measuring cup and keep by the stove.
- Scrape the carrots, cut them in medium chunks and place in the bowl of the food processor. Peel and coarsely cut up the light green stems of scallions and spring onions (no white part) and place them in the food processor. Coarsely chop the tender stalks of celery hearts and the leaves and add them to the processor. Pulse the vegetables 3 or 4 times until they are finely chopped, but not a paste.
- Drain the porcini mushrooms (the ones you were soaking in 1/2 cup of water) into a small sieve held over an empty cup. Chop up the porcini mushrooms. Set aside.
- Take out the veal cutlets and veal chop or veal shanks. Pat them dry with paper towels and season on all sides with sea salt and pepper. Roll up each cutlet and tie in the middle with string. Cut the string after knotting it. Salt and pepper the chop or shanks.
- Put two or three tbsp butter and 1 tbsp olive oil in the dutch oven and heat over medium high heat until the butter is foaming and the oil is shimmering. Brown the veal rolls 3 or 4 at a time. Brown on one side, then turn and brown the other. (2 to 3 minutes per side). Take out the veal rolls and add more oil or butter if needed as you continue to brown all the meat on both sides. Place in a bowl.
- Wipe out the dutch oven of extra oil. Add two more tbsp butter and 1 tbsp olive oil and heat until butter foams and oil is shimmering. Add the chopped vegetables and saute until the celery, scallion stems and the carrots are slightly softened.
- Stir in the chopped mushrooms and stir them into the vegetable mixture.
- Add 1 stick butter and stir it into the vegetables until it is melted. Put back the browned meats.Stir all together, and add in the water. Stir everything together and taste for seasoning. Then bring to a simmer and then lower the heat to barely simmering. At this point I put the entire sauce into my crock pot, set it on low for several hours or until the veal is very tender.
- If you don't have a crock pot, half cover the pot and simmer on low until the veal is tender - anywhere from 35 min to an hour or more. Add a bit of water each time you check for tenderness. If at the end the sauce seems too little, add chicken stock to make it at least two cups of sauce. The crock pot keeps it from reducing too much, so that's why it's my favorite method.
- When the veal is tender, turn off the heat. Place the sauce in plastic or ceramic containers and chill in the fridge until dinner time. Reheat and serve over GF penne or other favorite GF pasta. It is also good over risotto.
- Sprinkle grated parmesan cheese (preferably reggiano) over the top. This sauce freezes well and is enough sauce for 1 lb of pasta. It also doubles well by using the same amount of meat, but doubling the butter, vegetables, and water, or at least that is how I do it.
