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Ragù alla Bolognese
Probably the most famous pasta sauce in the world. This version is, typically Italian, not very tomato-heavy. Internationally, this sauce is often cooked with significantly more tomato. If you double or even triple the pureed tomatoes, you would get this version. This version is therefore more similar to the Italian version and also to the, in my opinion even better, short ribs Ragù
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Ingredients
2
Carrots, large
3
Celery stalks
5-6
Onion, medium size
150 g
Salty bacon (not smoked)
3 tbsp
Olive oil
500 g
Beef Mince
150 g
Pork Mince
300 mL
White wine
3 tbsp
Tomato paste
400 g
Tomatoes, pureed
150 mL
Chicken stock (in French)
3 twigs
Thyme, fresh
3 twigs
Oregano, frisch
3
Bay leaves
Salt
Pepper
On the Plate:
2.5 hInstructions
- Finely chop the carrots, celery stalks and onion.
- If possible, mince the salted bacon (without the skin) through a mincer. Alternatively, use a knife to reduce it to a similar size to the mirepoix as much as possible.
- Heat the oil in a cast iron pan and add the bacon when hot.
- As soon as the bacon has browned a little and the fat has started to melt, add the mirepoix and cook over a high heat, stirring continuously, until slightly thickened.
- When the vegetables are well cooked and have lost some of their volume, add the mince. Stir fry vigorously until the meat is lightly browned. (Browning, not the normal greying of meat when it is cooked).
- Deglaze with white wine, scraping off any pieces that have stuck to the bottom of the pan. Reduce the wine until almost completely cooked off.
- Add the tomato purée and incorporate well.
- Now add the pureed tomatoes and stock and bring to the boil.
- Season with salt. Tie the herbs together and add.
- If necessary, cover with extra water and simmer on a low heat with the lid on for approx. 1.5 - 2 hours.
- Season to taste and serve with pasta. Spaghetti or tagliatelle are ideal.
Last modified: Dec 30, 2023, 12:34 PM