Ragu (Ragù bolognese)

Name: Ragu (Ragù bolognese)
Total time: 90 min
Yield: 2
Cuisine: Italiana
Ingredients: 7 oz/ 200 g of pork; 14 oz/ 400 g of minced beef; 7 oz/ 200 g of sausage; 1 small onion; 1 carrot; 2 stalks of celery; 1/2 glass of red wine; 300 g of tomato puree; to taste salt; to taste extra virgin olive oil; to taste laurel

Ragu (Ragù alla bolognese in Italy, or Bolognese sauce) is perhaps one of the most popular sauce in Italy and in the world.

It is a tomato sauce enriched with three types of meat, minced and flavored with bay leaf: perfect for preparing delicious pasta dishes or the classic lasagne in which it is the absolute protagonist together with the béchamel sauce.

Let's discover how to prepare the italian beef ragu!

Category: Main courses

of: Luca
Gatti

5,0/5 Vote
Total votes: 1

Prep Time 90 min

Difficulty Easy

Serving 2

Price Cheap

Ingredients

7 oz/ 200 g of pork

14 oz/ 400 g of minced beef

7 oz/ 200 g of sausage

1 small onion

1 carrot

2 stalks of celery

1/2 glass of red wine

300 g of tomato puree

to taste salt

to taste extra virgin olive oil

to taste laurel

Preparation

How to make the classic beef ragu

Pour a little oil and the chopped vegetables (celery, carrots and onion) [1] into an already hot saucepan, then brown for about 3-4 minutes.
Now let's add the three types of meat: the pork cut into small pieces, the minced beef and the casing-free and chopped sausage. [2]

Let them brown for a few minutes, stirring with a wooden spoon and flavoring with one or two bay leaves [3].
Let's then blend with the red wine [4] and let it evaporate well.

Now add the tomato puree [5] and, closing with a lid, cook for an hour and a half/two hours on a low flame.
Once the time has elapsed, add salt to taste and our Bolognese sauce is ready to be used [6].

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Ragu (Ragù bolognese)

Ingredients

Preparation

How to make the classic beef ragu

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