Pasta Sauce: Ragú alla Bolognese
Pasta Sauce: Ragú alla Bolognese
©Wolfgang Hummer | Löwenzahn Publishing House
Pasta Sauce: Ragú alla Bolognese
©Wolfgang Hummer | Löwenzahn Publishing House
For two litres of ragú:
Ingredients
2
celery stalks/100g
2
large carrots/150g
1
large onion/150g
1/2
bunch
parsley/25g
3
clove
garlic
50
ml
olive oil for frying
60
g
butter
150
g
bacon
3
sprig
thyme
350
g
minced beef
150
g
minced veal
125
ml
red wine
700
ml
tomato passata
3
bay leaves
1
tablespoon
sugar
1
teaspoon
salt
150
ml
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.
