This sauce or ragout of beef only has one secret, that of making it with the ingredients very minced and cooked over low heat for a couple of hours. Only with patience and care will we obtain a thick, linked sauce in which the flavors and textures of the meat and vegetables are fused.

For children, this type of overcooked sauces is very good because in them the meats and vegetables are lost when they are cut into small pieces and cooked for a long time.

This sauce or ragout is ideal to accompany pasta, rice, potatoes, crepes, etc ...

Veal ragout

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The real "Bolognese sauce" is in this recipe and you cannot stop trying it for your lasagna, meat, pasta or whatever you want because it is so delicious

Ángela

Kitchen: cuisine
Recipe type: sauces
Rations: 8

Total time:

Ingredients

1 kilo of minced tender beef
2 onions
1 leek
2 stalks of celery
1 turnip
Carrots 3
4 cloves of garlic
Fine herbs
2 glasses of white wine
2 glasses of crushed tomato
sugar
pepper
oil
shawl

Preparation

We put two tablespoons of oil in a saucepan and before it smokes we add the minced garlic and the seasoned meat and sauté it for at least ten minutes so that it browns a little and the oil is impregnated with its juices.
We remove the meat and garlic and in that same pot we put the onion, celery, turnip and carrot very well minced and continue to sauté for a long time until the vegetables are poached.
Put the meat back in the pot, add the white wine and let it reduce for five minutes
Now add the tomato, season with salt and pepper and add a pinch of sugar and the sprig of herbs
Let cook covered and over low heat for an hour and a half until the meat is tender and the sauce is well blended
Do not forget to remove the herbs if they are on the branch.

Image: Birrapedavena

Recetín

Beef ragout, the true "Bolognese sauce"

Veal ragout

Ingredients

Preparation

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