CLASSIC RAGU BOLOGNESE
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Basic recipes, Italian
Cuisine: Italian
Serves: 10 people
Ingredients
- 1 kg veal mince (2 pounds)
- 1 medium white onion
- 1 medium carrot
- 1 celery stalk
- 1-2 sprigs of rosemary
- 200 ml red wine
- 3x400 ml cans of chopped tomatoes
- ½ cup milk
- 4-5 Tbs olive oil
- salt & pepper
Instructions
- Dice carrot, onion and celery stalk as small as you can.
- Heat olive oil and cook (sweat) the vegetables on a gentle heat with the lid closed until soft, for about 10 minutes.
- Add the meat in 2-3 batches, higher the heat and cook for a few minutes until you have it evenly coloured.
- Add in the finely chopped rosemary.
- Pour in the red wine and cook on high for a few minutes until the alcohol evaporates.
- When you are sure that the alcohol is all gone add in the tomatoes. Mix well, put the lid on and bring to boiling point.
- When it starts to boil move your pot onto the smallest ring with the lowest possible flame. Cook with the lid on for 2½ to 3 hours. Give it a stir every once in a while and add a little stock or water if it seems to be getting too dry.
- When the time is up season with salt and pepper and mix in the milk.
- Enjoy with your favourite pasta.
Notes
It will taste better the day after.
You can be store the ragu for 3 days in the fridge and up to 3 months in the freezer.
When you cook things for a long time like this ragu, it's always best to add the salt at the end. Because by the time your ragu is ready it will be very concentrated and it might end up being very salty if seasoned in the beginning.
You can be store the ragu for 3 days in the fridge and up to 3 months in the freezer.
When you cook things for a long time like this ragu, it's always best to add the salt at the end. Because by the time your ragu is ready it will be very concentrated and it might end up being very salty if seasoned in the beginning.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/04/classic-ragu-bolognese/