I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil bubbles on the surface of the sauce.
Is there an easy way to remove the excess oil from the sauce?
For the future how do I prevent the excess?
my recipe is:
teaspoon garlic paste 250gm lean beef mince teaspoon of peanut oil handful chopped onion tin crushed tomato's one tub of tomato paste mixed herbs, salt and pepper to taste brown onions, garlic and mince add crushed tomato's; fill can with water add to sauce add salt, pepper and herbs simmer for a few hours stirring occasionally add tomato paste stir and simmer for at least 30 mins serve with preferred pasta
I eventually tried to soak up as much as possible with some paper towel. But I hope there is a better solution.