Ragù Bolognese
Added by Kari Holm
Prep 30 minCook 90 min
A rich, slow-simmered meat sauce that works beautifully with tagliatelle or layered in lasagne. The longer you let it cook, the better the flavors meld. This version uses red wine and a classic soffritto of onion, carrot, and celery for depth.
Servings
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Ingredients
600 gground beef or finely chopped beef flank
4 tbspoil for frying
1onion
3 båtergarlic
1carrot
1 stilkcelery stalkcelery
2 canscanned tomatoespreferably plum tomatoes
0.5 dlred wine
6 dlbeef brothdiluted
1bay leaf
0.5 tspsalt
0.5 tsppepper
Instructions
1
Peel and finely chop the onion and garlic. Wash and finely chop the carrot and celery.
2
Brown the ground beef in batches in a hot pan with oil. Transfer the meat to a pot and add the chopped vegetables. Add the tomatoes, red wine, beef broth, and bay leaf.
3
Simmer covered for about 1.5 hours. Add more liquid if needed. Season to taste with salt and pepper.
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