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Pasta Sauce: Ragú alla Bolognese

Pasta Sauce: Ragú alla Bolognese
©Wolfgang Hummer | Löwenzahn Publishing House
Home Food & Drinks Recipes Cooking Pasta Sauce: Ragú alla Bolognese

Pasta Sauce: Ragú alla Bolognese

This classic is an ideal dish to cook in a large batch: eat some now and stash more away in the freezer for a quick weeknight dinner.

Julian Kutos

For two litres of ragú:

Ingredients
2 celery stalks/100g
2 large carrots/150g
1 large onion/150g
1/2 bunch parsley/25g
3 handful garlic
50 olive oil for frying
60 butter
150 bacon
3 twigs thyme
350 minced beef
150 minced veal
125 ml red wine
700 ml tomato passata
3 bay leaves
1 tablespoon(s) sugar
1 teaspoon(s) salt
150 whole milk
black pepper, freshly ground
  • In a large casserole, fry finely chopped celery, carrots, onion, parsley and chopped garlic cloves in oil and butter without browning too much. Season sightly with salt.
  • In a separate pan, heat olive oil and fry finely chopped bacon with thyme until lightly browned. Then add the minced meat and fry until lightly browned. Season with salt.
  • Deglaze with red wine and allow the wine to evaporate. Add the meat and bacon to the vegetables.
  • Add the tomato passata, bay leaves, sugar and salt, stir well and bring to the boil once. Season to taste and add salt as required.
  • Simmer the sauce, covered and on low heat, for 90 minutes, it should only bubble slightly. Then finish cooking the sauce uncovered until excess liquid evaporates.
  • Finally, heat the milk in a saucepan and stir into the sauce. Remove bay leaves and thyme sprigs. Season to taste with salt, pepper and sugar as needed.
Julian Kutos
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