Index
A-Z
Ragù Bolognese
Beef
Ingredients
- 500 g minced Beef
- 50g Pancetta or bacon, diced
- 1 large white Onion, diced
- 2-4 ribs of Celery, cut into 1 cm pieces
- 2-4 medium Carrots, grated
- 2-4 cloves of Garlic, minced
- 15 ml Tomato Paste
- 125 ml red Wine
- 250ml Beef Stock
- 250 ml Tomato Passata
- 30 ml fresh Basil, diced
- 30 ml fresh Parsley, diced
- 5 ml dried Oregano
- 2 Bay Leaves
- 5 ml Sugar
- Salt & Pepper to taste
- Oil as needed
Method
- Brown the meat in batches breaking it up with a wooden spoon and season with salt and pepper. Set aside.
- Fry bacon until it starts to releases fat. Add onion, celery and carrots and continue frying until they soften and begin to brown. Add garlic at the last minute, then add the tomato paste.
- Fry tomato paste for a few minutes, then deglaze with red wine. Allow the wine to reduce a bit, then add the fried mince and mix well.
- Add the beef stock, tomato passata, parsley, basil, oregano, bay leaves, sugar, salt & pepper (to taste).
- Allow to simmer in a closed casserole for at about 1½ hours, stirring occasionally. Remove the lid and allow the sauce to reduce for another 20-30 minutes.
- Use as filling for lasagne or serve with pasta and grated parmesan cheese and a salad.
4-6 Servings