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Simple Ragout Bolognese Lena

Updated: Feb 29

  • Simple ragout is for those who are in a hurry and do not have much time or enough food. This is one of the ways to make it tasty. Mostly, we all have these foods at home. I was preparing here with homemade ketchup that my mom gave me when we headed back to Italy. It tastes fantastic. I believe that Italians are also real masters in making this ketchup, too. I can also tell you that this way it can be a stunning bolognese ragout.

Ingredients: total time 35 min., very easy 2 persons
  • 240 g spaghetti

  • 1 big onion/ finely chopped

  • 350 g of minced meat/ beef, and pork

  • oregano/ optional

  • basil /optional

  • 2–3 teaspoons ground red pepper

  • 200 ml homemade ketchup/ or tomato purée

  • salt and pepper to taste

  • 150 ml of water

  • Parmesan cheese

  1. Prepare a deeper pot of spaghetti water and salt. And put on the hob to boil the water.

  2. Finely chop the onion and put it in a medium saucepan and sprinkle a little oil and let it fry for a few minutes on a moderate heat.

  3. As soon as it gets a yellowish color, add minced meat and sauté with onions, mix well and cover the pot.

  4. Check the ragout after 7–10 minutes to see if the water has evaporated from the meat, if so add the red ground pepper, and other spices with, pepper oregano and basil and stir, let it simmer for about 2 minutes.

  5. Then add homemade ketchup if you have it and stir and cover the pot. Add a little water as needed. Let it simmer for 7–10 minutes. If there is still more water, add it freely, the ragout must have a little juice, and let it cook for another 5–7 minutes, because it is tastier that way, you do it all over a slightly moderate heat. When the ragout got a nice color and the juice became nice and compact, you can put out the fire.

  6. Cook spaghetti alla dente, Italians always eat a little firmer, and it is better for digestion. It is written on the instructions!

  7. Drain the spaghetti well, and you can serve them in a deeper plate and from above with a deeper spoon pour over the ragout and add the grated Parmesan and a little oregano on top and around the spaghetti.

Buon appetito!

NOTE: You can pack the leftover sauce prepared in this way into containers and put it in the freezer. When you take them out, add a little tomato paste, and a little water if needed, cook on medium heat until well combined.

Simple Ragout Bolognese

If you want to make a real bolognese recipe according to my recipe, take a look here.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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