Bolognese sauce / Ragù Bolognese: the modern recipe

Photo by Anuket

Bolognese sauce / Ragù Bolognese: the modern recipe

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.

2.30 hours Prep: 20 minutes Cook: 2 hours

Anuket

8 servings suggest servings

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Ingredients

500	grams	lean ground beef patty	minced
500	grams	pork	minced
100	grams	carrot
100	grams	celery stalk
100	grams	onion
800	grams	tomatoes	Flesh of peeled (red ) tomatoes
1/2	cup	white wine	or red wine

Directions

Chop the vegetables and cook them along with meat and wine and sprinkle a bit of olive oil in a non-stick saucepan of 22 cm for 5 minutes on medium heat. Then add the tomato pulp and 2 cups water, bring to the boil and cook on low heat, covered, for 2hrs , and then uncover and see if is sufficient dry and turn off.

The Bolognese sauce is mixed to any type of pasta (but it’s quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna .

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Categories this recipe belongs to

Italian

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Member Review

Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.