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There is nothing like homemade food ... once you try something homemade then there is no one who will eat its industrial version. I am talking specifically about a good bolognese-style beef ragout. It is a slow cooking, with a lot of love, with fresh and top quality ingredients, simple but very tasty ... if you have ever tried the industrial Bolognese sauces that they sell in cans ... well ... almost better not even try them because God knows what meat is … And what other things. Once I bought it, I read the composition and I thought that I would never buy that sauce again.
In addition, the best thing is that it is done alone. You just have to chop the vegetables at the beginning (you can even use choppers or kitchen machines to do this), fry the vegetables and meat and add the juices. Afterwards, it is only that it is cooked slowly to the «chup chup» so that the flavors are concentrated. I like to have it for almost 2 hours or more on a very very slow fire and well covered, but if you are in a hurry you can leave it for 40 minutes and it will be very tasty too.
And the best thing, you can make a lot of it and leave it frozen in tuppers to use later with pasta or to make a lasagna or take it with white rice. A delicious recipe !!
Bolognese-style minced meat ragout
Authentic bolognese-style beef ragout, ideal to accompany pasta or rice dishes. Easy and delicious, this sauce will become one of your staples.
- Irene Arcas
- Kitchen: Italian company
- Recipe type: sauces
- Calories: 200
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 cebolla
- 3 cloves of garlic
- 1 celery branch
- 1 large carrot
- 100 g of bacon
- 500 g of ground beef (or pork / beef mix)
- 50 g olive oil
- 1 glass of red wine (200 g)
- 1 glass of meat broth (or a tablet of concentrate in 200 g of water)
- 400 g of tomato paste
- 400 g chopped tomato
- 1 tin of tomato concentrate (30 g approx)
- A pinch of black pepper
- Salt to taste
- 1/2 teaspoon ground cumin
- 1 hoja de laurel
Preparation
We chop all the vegetables by hand or using a chopper.
In a large pot, add the oil and fry the vegetables over medium heat.
Next we add the meat and the minced bacon, we season it and we also fry it until it loses its pink color.
Now add the glass of wine and let the alcohol evaporate, stirring from time to time.
Add the crushed tomato, the chopped tomato, the meat broth and the spices with the bay leaf. Stir well and cook over a very, very low heat with the pot covered for at least 40 minutes. Ideally, it should be almost two hours.
Finally, we uncover the pot and give it a high heat so that the sauce thickens and the flavors concentrate. Approximately 5 minutes.
Next we add the tomato concentrate and stir well. We rectify the salt and spices and cook another 5 minutes and turn off. There should be a thick sauce but with juice.
