Bolognese Ragu

• celkový čas: 1 hour

Ingrediencie

450g of beef mince, 15% fat

50g of unsalted butter

50g of onion, finely chopped

50g of carrots, finely chopped

50g of celery, finely chopped

125ml of red wine

30g of tomato paste, triple concentrated

125ml of whole milk

salt, to taste

black pepper, to taste

Postup

Place a large thick-bottomed saucepan over a medium heat. Add the minced beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside

Add the butter to the saucepan and place over a medium heat. Add the onion, carrot and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and saute for 5 minutes more, stirring occasionally

Return the meat to the saucepan, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat down to low

Leave the ragu alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry. Pour in the whole milk and cook for a further 40 minutes just before serving

Ragu alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over a very low heat with a little bit of milk and use it to season pasta or simply eat it with slices of toasted bread