My Bolognese Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 200 g ham, low in fat, diced
- 2 medium carrot (s)
- 1 stalk celery
- 1 thin leek stick (s)
- 1 medium onion (s)
- 500 ml tomato (s), passed
- 60 g tomato paste
- 300 ml red wine, I prefer sweet ones
- 300 ml beef broth, strong
- 1 liter milk, if you like, you can take more
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Clean and chop the carrot, celery, leek, onion and chop in a food processor.
- Fry the ground beef in a little olive oil and season with salt and pepper. Add the diced ham and fry well.
- Then I put the mince with the ham in a colander and let the fried fat drain out. That doesn`t harm the taste, as the main spices are yet to come.
- Add the chopped vegetables to the meat, stir well and sear them nicely. Then deglaze with red wine, add the tomatoes and beef stock and stir. Then simmer on the lowest flame for a good 3 hours, or at least until most of the liquid has boiled away. Now add the liter of milk or more, bring to the boil and the soup is ready.
- Tip:
- If the Bolognese soup is not seasoned enough, I add some beef bouillon powder or taste the soup with salt, pepper and paprika powder, possibly even with sweetness.
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