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Rag bolognese recipe

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

Rag Bolognese recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • comfort food
  • italian dish
  • meat sauce
  • Pasta
  • ragù bolognese

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The rag� bolognese recipe is a classic Italian dish that is loved worldwide for its rich flavors and comforting appeal. This hearty meat sauce is traditionally made with ground beef, pancetta, onions, carrots, celery, tomatoes, and a splash of red wine. Slow-cooked to perfection, the rag� develops a deep, savory taste that pairs perfectly with pasta. Whether served over spaghetti, tagliatelle, or lasagna, this timeless recipe is sure to satisfy any pasta lover's cravings.

Keywords: rag� bolognese, Italian dish, meat sauce, pasta, comfort food

Rag bolognese recipe details


By thesmartcookiecook.com
A recipe of Rag bolognese recipe. Read more below.
Rag bolognese recipe, recipe Rating: 4.5
Number of votes:99


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



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Rag bolognese recipe

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  • comfort food
  • italian dish
  • meat sauce
  • Pasta
  • ragù bolognese

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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