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Bolognese sauce / Ragù Bolognese: the modern recipe

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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.

 

Yield

8 servings

Prep

20 min

Cook

2 hrs

Ready

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
500 grams lean ground beef patty
minced
*
500 grams pork
minced
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100 grams carrots
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100 grams celery stalks
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100 grams onions
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800 grams tomatoes
Flesh of peeled (red ) tomatoes
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½ cup white wine
or red wine
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Ingredients

Amount Measure Ingredient Features
5E+2 grams lean ground beef patty
minced
*
5E+2 grams pork
minced
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1E+2 grams carrots
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1E+2 grams celery stalks
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1E+2 grams onions
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8E+2 grams tomatoes
Flesh of peeled (red ) tomatoes
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118 ml white wine
or red wine
* Camera

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 .



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 16235% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 61mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 39g
Vitamin A 60% Vitamin C 25%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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