Today I will show you how to cook Ragu alla Bolognese, the simple and authentic way. No stock, no garlic, no herbs … !!
Recipe: Ragu alla Bolognese
Medium Heat
Olive-oil
1 Red onion, chopped
Stir til clear
3 Selleri, chunky
3 Carrots, chunky
Stir till selleri clears
500 g Minced Pork & Veal
500 g Minced Beef
Separate and stir and
reduce juices 15-25 mins
1 glas Red wine
Light stir, reduce
1 bottle Passata
150 g Tomato-puré
400 g (1 can) Peeled tomatoes
Stir
Low heat
1 L water
Quick stir and let cook until reduced 1 hour
Light salting
Stir 1 min
0,5 L water
Quick stir and let cook until reduced 1-3 hours
Check salt and pepper
Stir 1 min
Off heat
ca. 0,05 L Milk Stir till homogenous
Buon appetito 🙂
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