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  • Rag bolognese recipe

Rag bolognese recipe

Posted on Jun 28th, 2022
by Matthew
Categories:
  • Recipes

Rag Bolognese recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Rag bolognese recipe. Read more below.
Rag bolognese recipe, recipe Rating: 4.4
Number of votes:86



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

Related posts:

Classic pound cake recipe Food Spotlight: Eggs Bolognese pasta bake recipe Pork chops with a fruity sauce recipe


Reference: Rag bolognese recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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