#BologneseSauce Recipe (Unveiling a mystery: in fact, it is called #Ragù and Bolognese stays only for one of the varieties of Ragù coming from Bologna)
Have you ever tried to do #BOLOGNESE Sauce?
WHAT’S IN THERE?
3h cooking at slow
400g of minced beef
750g of tomato sauce
750ml of water
2 Carrots
1 Glass of red wine
2 Spoons of Butter
Olive Oil
Salt.
COOKING STEPS:
First, warm up the pot. Then add butter and oil, let it melt (The butter). Time to add the meat! Let it roast properly until it is a bit brownish, then raise the flame, add the red wine and burn the alcohol.
It’s sauce and carrot time, add them both, add a bit of water and then lower the flame and let it go for 3 hours.
Meanwhile, it dries, keep adding water to not let it dry, check and stir from time to time. The more it goes the better it becomes, 3 hours is almost the minimum I’d say.
Enjoy!
LITTLE FUNNY FOOD FACT:
The Italian word nowadays for “Bolognese sauce” is Ragù. This word has French roots, it comes from “ragout”, which means, more or less, to awake your hunger!
However, the word “ragout” got modified in Italy during the fascist period to “Ragutto” to make it sound more Italian!
Well Done, by reading until here just enhanced your Culture!
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