Ragù Bolognese sauce

Updated: 9 hours ago

Ragù Bolognese sauce

A wonderful Italian Ragù Bolognese sauce, you can use it for many purposes as a topping for pasta, as a filling for lasagna or cannelloni, or with gnocchi. In any case, whatever you choose, there is no mistake! You will really enjoy this sauce! Follow recipe.

Ingredients: simple, total time: 60 min. 6-8 serving

Preparation:

Prepare all the ingredients as described above.
When you have finished preparing your vegetables according to the description, you can start making this sauce.
Pour the olive oil into a medium-deep pot, heat on a low-moderate heat for about 2–3 minutes, with stirring occasionally.
Add the finely chopped carrot and celery (I put them in a super chopper so it goes the fastest, and it's better for the sauce)! Simmer with occasional stirring for about 10 minutes.
After the elapsed time, pour dry white wine over everything, add a little salt and pepper to taste, stir.
Leave for 3–4 minutes for the alcohol to evaporate.
Add the minced meat, mix all the ingredients well and cover the pot. Cook, stirring occasionally, for 17–20 minutes until the meat releases its liquid.
After that, add cherry tomatoes pulp, ground red pepper, oregano, basil, salt and black pepper to taste,
Stir all well and cook for about 40–45 minutes, covered, to low moderate heat.
During this cooking, gradually add broth twice (after every 15 minutes).
Check the taste and add salt and pepper as needed.
When the sauce has a little thickened and acquired a nice color, turn off the heat.
Use it according to your wish and need.
Bolognese ragù prepared in this way is ideal for filling lasagna, cannelloni, topping for pasta and gnocchi.

Buon appetito!

NOTE:

You can also pack the Bolognese sauce prepared in this way in special containers with a lid and keep it in the freezer until the next use for about 2 months.
This sauce does not go spicy according to the original, but if you are a spicy lover, you can add smoked hot pepper.