Ragù alla bolognese
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Gastrotools
Recipes from professionals
Forget the classic meat sauce that you can make on autopilot. This version is with both beef cubes, sausage and red wine, which elevates the popular dish to new heights.
Servings
: 4
servings
Ingredients
1
large onion
5
cloves
garlic
1
stalk
celery
1
carrot
800
g
beef cubes
Oil for frying
75
g
pancetta
200
g
sausage meat
4
tbsp
tomato paste
2
dl
red wine
1
dl
whole milk
2
dl
beef or veal stock
2
cans
chopped tomatoes
2
bay leaves
1
tsp
dried thyme
1
tsp
dried oregano
Salt and pepper
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Instructions
Step 1/11
Peel and chop onion and garlic. Cut celery into fine cubes. Peel the carrot, and cut it into fine cubes.
Step 2/11
Fry beef cubes in oil until they take color, and set them aside.
Step 3/11
Fry pancetta in oil until it takes color, and the fat begins to melt.
Step 4/11
Add onion, garlic, celery and carrot, and continue frying for 4-5 minutes.
Step 5/11
Add sausage meat, and brown it.
Step 6/11
Add tomato paste, and let it cook for 1-2 minutes.
Step 7/11
Pour in red wine, and let it reduce to half.
Step 8/11
Add milk, stock, chopped tomatoes, bay leaves and spices.
Step 9/11
Bring to a boil, cover, and let the dish simmer for 1.5-2 hours over low to medium heat, until the meat is tender.
Step 10/11
Season to taste with salt and pepper.
Step 11/11
Enjoy the dish with pasta.
