Ragù alla Bolognese
An Italian classic. Ragù alla Bolognese is a labor of love that requires time, patience, and attention to detail. The traditional recipe is known for its rich, meaty flavors, a careful blend of ingredients, and the slow, simmering process that melds them together.
Ingredients
- 2 carrots
- 1 yellow onion
- 2 celery stalks
- 50 g olive oil
- 150 g sausage out of casing
- 300 g ground beef or veal
- 250 ml white wine
- 2 sprigs rosemary
- 500 ml tomato purée (passata) or crushed tomatoes
- 500 ml broth beef or chicken
- salt and pepper to taste
Instructions
- Take the meat out of the fridge and season it with salt and pepper.
- Finely chop the onion, carrots and celery to make a soffritto.
- In a large pot, heat the olive oil over low heat. Add the vegetables and cook on low until they are soft. About 8 minutes.
- Add the sausage and beef, making sure to break up the meat with a wooden spoon.
- Once the meat has browned, pour in the white wine.
- Once the wine has cooked off, add the tomato purée, broth and rosemary.
- Bring the pot to a boil and then reduce it again to low heat so that it is just simmering. Cover the pot and let cook for 1-2 hours over low heat. Stir it occasionally and add some water if it ever looks too thick. Season with salt and pepper to taste.