Pasta Sauce: Ragú alla Bolognese
Pasta Sauce: Ragú alla Bolognese
©Wolfgang Hummer | Löwenzahn Publishing House
For two litres of ragú:
- 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.
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