Liz Ragù Bolognese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 carrots, finely chopped
- 2 onion (s), finely chopped
- 4 celery stalks, cut into small pieces
- 6 cloves garlic, finely chopped
- 400 g minced beef
- 300 g minced meat, pork
- 300 g minced meat, from the veal
- 300 ml wine, red, dry
- 200 ml cream, sweet
- 1 stick cinnamon
- 0.5 teaspoon ½ clove (s)
- 5 bay leaves
- 100 g ham (pancetta), cut into small pieces
- 1 liter beef broth
- 8 tablespoon tomato paste
- 500 g tomato (s), scalded, peeled and cut into small pieces
- salt
- black pepper
- 0.5 ½ bunch parsley, smooth
- olive oil
Print Recipe
Pin Recipe Instructions
- Sauté the chopped vegetables in olive oil until soft.
- Then add the meat and continue to fry, stirring, until the meat changes color. Add the wine, the cream, all the spices and the pancetta and let the wine reduce completely in about 1.5 hours.
- Add the broth, tomato paste and tomatoes. Salt and pepper to taste.
- Let it simmer for 2 hours and add the chopped parsley half an hour before the end.
- Tagliatelle or Bavette pasta go well with this.
- Alternatives:
- - instead of pancetta, bacon or bacon
- - instead of cream, milk
- -Instead of the minced meat, cut / chop a piece of fresh beef very finely and then let it simmer longer
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