Rag bolognese recipe
Rag Bolognese recipeThis article was published by: Matthew
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|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|
|1 piece(s)||cinnamon, 3 cm|
|100 g||pancetta, finely sliced|
|1 l||stock, beef, chicken or vegetable|
|8 tbsp||tomato paste|
|500 g||ripe tomatoes, skinned and chopped|
|some||freshly ground black pepper|
|½ bunch(es)||flat leaf parsley|
InstructionsFry 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
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Rag bolognese recipe
Recipe type: xarchivex
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