Ragù Bolognese

Prep time: 10 min
Cook time: 2 hours 50 min
Total time: 3 hours
Yield: 6/8 servings

 Ingredients
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 3.5 oz Shallots
  • 3.5 oz Celery
  • 3.5 oz Carrots
  • 10 oz Tomato Puree
  • 1/2 Bottle Red Wine
  • 1 Spoon Olive Oil
  • Salt
This is one of the most famous Italian Sauces. It takes a while to make because it has to cook slowly, but homemade Ragù is simply delicious. I usually make a lot of it and freeze the rest in many one-serving portions.
Instructions
  1. Prepare all your ingredients, then start by mincing all the vegetables. I use the food processor.
  2. Brown the vegetables in a frying pan adding the olive oil and a pinch of salt.
  3. Add all the meat and salt it. Break the meat down with a wooden spoon until it is well mixed with the vegetables (third picture). Cook on a slow fire until the meat no longer appears pink.
  4. When the meat is cooked and it has absorbed most of its fat, sprinkle it with the red wine. Let it cook until most of the liquids are absorbed.
    5 6 7 8
  5. Add the tomato puree, mix it in well, and let the sauce cook for at least another half a hour.
  6. Your homemade Ragù is ready. The traditional pasta pairing is with tagliatelle or fettuccine. Another popular one is spaghetti of course.
  7. You can also use Ragù to make a crostini or  bruschetta appetizer. Toast or grill the bread on both sides, add the Ragù on top and  serve immediately.
  8. I also love to serve Ragù on top of Italian Polenta, finer corn grits, trust me it is exquisite. (Final picture.)
    5 6 7 8
Ragù Bolognese by Camilla Isley September-20-2015

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