Rag bolognese recipe

Rag Bolognese recipe

This article was published by: Matthew

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Ingredients

2 large	carrots, finely sliced
2 large	onions, finely sliced
3 stalk(s)	celery, finely sliced
6 clove(s)	garlic, finely chopped
400 g	minced beef
300 g	minced pork
300 g	minced veal
300 ml	red wine, dry
200 ml	cream
1 piece(s)	cinnamon, 3 cm
5	cloves
4	bay leaves
100 g	pancetta, finely sliced
1 l	stock, beef, chicken or vegetable
8 tbsp	tomato paste
500 g	ripe tomatoes, skinned and chopped
some	salt
some	freshly ground black pepper
½ bunch(es)	flat leaf parsley
some	olive oil

Instructions

Fry the vegetables in olive oil until they are nearly smooth. Add and stir-fry the minced meat until the colour has changed.

Stir in the wine, cream, cinnamon, cloves, bay leaves and pancetta and let it simmer for about 1.5 hours until the liquid is completely reduced. Stir from time to time.

Add the broth, cream, tomato paste and chopped tomatoes. Season to taste and let it simmer, stirring frequently, for about 2-3 hours. Add parsley after about 1.5 hours cooking time.

Serve with pasta of your choice, e. g. Tagliatelle or Bavette.

The Bolognese sauce is suitable for freezing and delicious in Lasagne.

Tip: Add 100 g finely chopped chicken liver to the meat

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a