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Ragù Bolognese Sauce : Original Emilian Recipe

The Bolognese sauce is a specialty prepared with minced meat. In many use different types of meat, in my version it is present only beef is that I prefer. The important thing is that it is not too thin, otherwise do half beef and half pork, or add some chopped up bacon to the mixture.


1 stalk of celery
1 carrot small
1 small white onion
4 tablespoons of extra virgin olive oil
1 sprig of rosemary
500 g of minced beef
100 ml of red wine
1 kg of tomato puree
Freshly ground black pepper


Wash the celery and carrot and chop very finely with a grater for vegetables.
Clean the onion removing the outer layer of papery and chop finely.
Put in a pot high enough oil and vegetables. Bring it on fire and fry over a low heat , for about ten minutes, stirring occasionally .
Meanwhile wash the rosemary, select the leaves and chop finely with the crescent moon on a cutting board .
When the vegetables have browned add the meat , chopped rosemary and raise the heat .
To flavor the meat until it dries all its cooking water, then add the red wine.
When the wine has evaporated , add the tomato sauce , a generous pinch of salt, a sprinkling of pepper and allow it to simmer restart .
Transfer the pan into the fire smaller than the stove and cook at least 3 hours , covered , stirring occasionally with a wooden spoon.
After the term , regular salt .

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