Bolognese Sauce (Ragu)

 

Bolognese (ragu)

R.A.Carpenter
Basic bolognese dutch variant.
Print Recipe
Prep Time 1 hr
Cook Time 2 hrs
curing time 1 d
Total Time 1 d 3 hrs
Course Main Course
Cuisine Italian
Servings 4 people
Calories 800 kcal

Equipment

  • High saucepan
  • frying pan

Ingredients
  

  • 1 piece sellery cut in small pieces
  • 4 pieces carrot cut in small pieces
  • 2 pieces onion cut in small pieces
  • 4 cloves Garlic smashed fine with little salt
  • 0.5 liter white or red wine
  • 0.5 liter beef or chicken stock
  • 1 kilo fresh tomatoes
  • 1 tin tomato puree
  • 1 pack tomato passata
  • 1 kilo minced meat prefer beef over porc
  • 1 pinch sugar
  • 1 tbsp cinnamon
  • 1 teaspoon black pepper

Instructions
 

  • chop all ingredients fine and put them in bowls
  • put wine in saucepan and bring to simmer
  • onion with garlic in frying pan until softened add to step 2.wine
  • fry all onion and sellery until softened and add to step 2.wine
  • Add tomato puree and passata to step 2.wine
  • fry the minced meat in frying pan until done and add to step 2.wine
  • add pepper,sugar and stock to step 2.wine and stir well
  • stew this sauce for 2 hours and then turn off the heat
  • Let the sauce stand overnight. the carrots will release their sweetness and make the sauce perfect.
  • Heat up the sauce on the lowest heat possible until hot. Serve with pasta preferably tagliatelle.
Keyword pasta, spagbol, meat sauce