Summary

Ingredients

• 500 g minced beef
• 150 g bacon, diced
• 150 g salami, air-dried, Italian
• 500 ml beef broth
• 100 ml red wine, strong, Merlot or similar
• 2 onions)
• 2 carrot (s)
• 2 cans tomato (s), approx. 400 g each
• 140 g tomato paste
• 3 cloves garlic
• 2 tablespoon., Dried thyme
• 1 tablespoon, leveled oregano, dried
• 3 tablespoon olive oil
• 30 g butter
• salt
• pepper
• Cayenne pepper
• 2 sprigs thyme, fresh
• a few stalks basil, fresh

Print Recipe Pin Recipe

Instructions

1. A few years ago I enjoyed this Bolognese variant with fresh tortellini with duck filling in a very good Italian restaurant. The highlight is the air-dried salami in the sauce. This gives off a unique note. Over the years I managed to cook the sauce pretty well.
2. Sear the minced meat and the coarsely chopped onions in the olive oil and season with salt and pepper. Fry the bacon cubes and the salami cut into small cubes. When everything becomes slightly crispy, carefully sauté the tomato paste. Deglaze with beef stock and red wine and let it boil down briefly. Add the diced carrots. Add the canned tomatoes, thyme and oregano to the saucepan and squeeze in the garlic. If necessary, mash the canned tomatoes a little. Simmer gently on a low heat for at least 2 hours, preferably even 3.5 to 4 hours with the lid closed. Stir occasionally so that nothing burns. In principle, the following applies: the longer it cooks, the better the sauce gets. Warming up doesn`t hurt her either - on the contrary.
3. For those in a hurry: You can cook the sauce in the pressure cooker for about three quarters of an hour. However, I find the normal cooking method more aromatic.
4. Finally, season with cayenne pepper and stir in some fresh thyme and / or basil and butter.
5. We like the ragout best with al dente cooked tagliatelle and freshly grated Parmesan. A glass of red wine with it.
6. Tip:
7. Also suitable for a lasagne.