Ragu Bolognese
A classic Italian meat sauce from Bologna, perfect with fresh pasta.
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- •2 Carrotdiced
- •2 Oniondiced
- •2 sticks Celerydiced
- •5 cloves Garlicminced
- •1 tablespoon Tomato paste
- •2 cans Plum tomatoescanned
- •1 cup Red winefor deglazing
- •500 g Beef mince
- •500 g Pork mince
- •1 Bay leaf
- •1 sprig Rosemary
- •1 sprig Thyme
- •1 liter Chicken stock
- •Olive oilfor cooking
- •75 g Butterfor cooking
- •Parmesan cheesefor serving
- •Flourfor pasta
- •11 Egg yolksfor pasta
- 1
Dice the carrots, onions, and celery. Mince the garlic.
10 min
- 2
Brown the beef and pork mince in olive oil. Season with salt and black pepper.
10 min
- 3
Add diced vegetables to the browned meat. Cook until softened.
15 min
- 4
Add garlic and tomato paste. Cook for a few minutes.
5 min
- 5
Deglaze with red wine and reduce.
5 min
- 6
Add canned tomatoes, chicken stock, and bouquet garni (bay leaf, rosemary, thyme). Simmer gently.
1h 0m
- 7
Prepare fresh pasta with flour and egg yolks. Roll into pappardelle.
30 min
- 8
Cook pasta in boiling water for a few minutes. Drain and combine with sauce.
10 min
- 9
Serve with grated Parmesan cheese.
5 min
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