Ragù alla bolognese3 comments Nov 21st, 2010 | By Tobias | Category: Pasta & Gnocchi, Recipes
Ragù alla bologneseis certainly one of my favorites. It can be seasoned in many different ways. You can add dried mushrooms, bacon but also clove or nutmeg can be added.
The essential thing with a good Ragù alla bolognese is that is cooked slow and long. The longer the better.
Preparation time: 10 minutes
cooking time: 5 hours
- 17 ounces minced meat
- 2 red onions
- 2 large carrots
- 3 cloves of garlic
- 2 cans of Pelati tomatoes
- some tomato paste
- 4,4 fl oz red wine
- some celery
- 1 bay leaf
- olive oil and butter
- Salz und Pfeffer
Peel and dice the onion, garlic, celery and carrots.
Put the onions into a pot and fry them with some oil and butter for about 3 minutes. Then add the carrots and the celery. After a few minutes add the garlic and right after that the meat.
Fry for several minutes until the meat changes color.
Now add the canned tomatoes and the juice form the can. cut them up a bit. Add the tomato paste, the bay leaf and all other herbs you use for seasoning, stir well and let it simmer on very low heat for several hours.
The longer it cooks the better. Ideally you let it sit over night.
Season with salt and pepper and serve with freshly cooked pasta.