Ragù (Bolognese sauce)

Ragù2bYes, I know, I haven’t been here in forever. But it’s not like I moved to a new country, started a new job, got a new place and a new kitchen to get used to… Oh wait, I did!

Yes, I did! That’s the big news. It all happened during the summer. After I got the news, everything went rather quickly. Except for the cleaning the new kitchen part. And getting a decent Internet connection. These ones took forever!

Anyway, before we move on to the “new stuff,” here’s a little something that I hope will change your life.

Well, maybe not literally, just one of those recipes that’s so good, you want to put it into everything. Which I am totally doing with this one!

Ragù1aOriginally, this is a ragù sauce, also known outside of Italy as Bolognese … except that there is no such thing as a Bolognese sauce in Italy, or even in Bologna for that matter.

So you can put this sauce on pasta, but I have used it in lasagne, stuffed some courgettes/zucchini with it, added mushrooms … you name it! And it works great every time (I hate the term “no-fail recipe” so let’s just call it an “always turns out delicious recipe,” shall we?).

It freezes beautifully too, so don’t be afraid to make a big batch. I promise you will be thanking me later! (or at least that you’ll love it and come let me know – that’s fine too!)

Ragù4aServes 8-10

  • 100g / 3.5 oz. / 10 slices smoked pancetta, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped or grated
  • 2 sticks celery, finely chopped or grated
  • 1kg / 2 lb. lean beef mince
  • A glass of wine – red or white, they both work
  • 140g / 5 oz. tomato paste
  • 500ml / 2 cups beef stock
  • 2 bay leaves
  • Optional: a pinch of cinnamon

Put a large pan on a medium heat. Add the pancetta and fry until it starts to crisp up. Add the onion, carrot and celery. Stir together and cook until soft and translucent, about 10 minutes.

Add the beef and allow to brown, stirring with a wooden spoon to break it down. Add the wine, tomato paste, beef stock and the bay leaves. Stir, cover and simmer over low heat for at least 3 hours.



3 réflexions sur “Ragù (Bolognese sauce)

  1. Welcome back! You gave me a great idea for tonight’s dinner, save for the long time cooking. I made it using what I had in hand, i.e. frozen carrots and dried celery leaves (shame on me…) but it turned out fine however. I don’t think I can freeze any of it as my husband did not leave enough for a second meal!!! Good luck for your new life, wherever that is.

  2. Pingback: Ragù Bolognese sauce - Yum Goggle

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