Hello my friends!
I think I don’t tell you something new with this all over the world so well-known Italian recipe. But I’d like to share with you, my recipe for an Italian meat ragú Bolognese!
Well, this ragú is well-known as Bolognese, because its origins are in Italy in the region of Emilia-Romagna in the city of Bologna.
To make a good ragú in Italy there is a really important basic to know. There is the so-called soffritto which consists of finely diced onions, finely diced carrots and finely diced celery.
Put in a pot with olive oil and let fry a little and deglaze with white wine. Let cook for about 10 minutes until the vegetables are tender.
Now you can add the minced meat or ground meat. I use here a mixture of beef and pork.
Let the meat roast a little, mix well with the soffritto and deglaze with red wine. Add the tomatoes, stir well, cover with a lid and let simmer for about 40 to 60 minutes or longer!
I always make a really big pot of this meat ragú because it is perfect to freeze. Yes, make portions of it and freeze them! You don’t know how comfortable it is!
If you like meat ragú you just get a portion out of the freezer, put them out of the bag in a pot and let it thaw at low temperature. If you have a microwave oven, it’s maybe quicker.
You only have to cook the noodles and your dinner is done! Perfect!
Fantastic, isn’t it?
Here is my printable recipe!
Italian meat ragú (Bolognese)
- 400 g Spaghetti
- 500 g mixed minced meat
- 1 large can peeled tomatoes, chopped
- 3 shallots, diced
- 2 cloves garlic, diced
- 1 medium carrot, diced
- 100 g celery, diced
- 3 tablespoons olive oil
- 2 glasses of red wine
- salt and pepper
- 2 tsp thyme
- Heat the oil in a big saucepan, roast slightly the diced shallots, garlic, carrot and celery.
- Now add the minced meat and stir everything well. Season with pepper, salt and thyme, stir and deglaze with the red wine.
- Add the chopped tomatoes, stir and simmer over medium heat for about 40 – 60 minutes.
- Cook the spaghetti in boiled salted water “al dente”!
- Serve with the sauce!
Recipe from emmiscookinside.blog
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