2 tbsp olive oil
3 small carrots**
3 stalks celery
1 large onion
2 cloves garlic
1 lb sweet Italian sausage**
1lb minced beef **
1 cup of red wine
1 tomato paste 6oz
1 whole peeled tomato 28oz
2 cups water**
1 cup whole milk
Salt to taste
Parsley & parmesan cheese for garnish.
**
You can use 1 big carrot instead of 3 small ones.
You can use just beef or combination of beef and plain minced pork.
Make sure to remove the skin if you are using sausages.
For the water, I usually just fill half of the 28oz can to measure it.
Instructions:
Sautee the veggies until they are translucent, followed by the meat. Cook the meat until they are grayish brown. Add red wine, let the alcohol cook for a couple of minutes before adding the tomato paste, whole tomatoes and water.
Let the sauce simmer for 1 hour then add milk. Let it simmer again for 2-3 hours.
Tips:
I let the sauce cook for a very long time to make sure the meat is very tender, and this makes the sauce very thick which is why I save some pasta water to loosen the sauce a little bit (As shown in the video).
I like my Bolognese/Ragu (meat sauce) very meaty but if you want to make it saucier you can add 1 can of Tomato puree 15oz.
Salt is the only seasoning I use. I tend to season once in the beginning as I cook the veggies and add more salt at the end of cooking the sauce if I have too.
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