Ragù alla Bolognese
A classic sauce from the city of Bologna, this sauce is worth the time it takes!
Ragù alla Bolognese
A classic sauce from the city of Bologna, this sauce is worth the time it takes!
Open in Cookpad AppSteps
- 1
Brunoise the onions, celery and carrot as small as possible. The smaller the better!
- 2
In the meantime, infuse the olive oil with garlic in a large pot over low heat.
- 3
Add the onions, carrots and celery and sweat them until soft, about 10 mins.
- 4
Add the ground beef and increase the heat to medium. Brown the meat.
- 5
Add the tomato paste and cook for another minute or two.
- 6
Add the red wine and simmer until the alcohol evaporates.
- 7
Add the tomato, chicken stock and bay leaves, and salt just a little bit (it will reduce further so don’t over salt at this stage).
- 8
Bring it to a boil, then lower the heat and simmer with the lid on for 2 hours.
- 9
Salt to taste, and optionally add sugar if needed. Serve with tagliatelle, penne, gnocchi, or for other dishes like arancini and lasagna.
Tips
Ragù tastes better the next day, as it develops a richer body of flavour.
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