Ragù di carne or Bolognese Meat Sauce this is a classic recipe from northern Italy and can be served with the pasta of your choice.  It is easy to make although the cooking time is quite long.  This dish freezes well.

IngredientsBolognese Meat Sauce

500 g (1.1 lb) Minced beef

80 ml (3 fl oz) Extra virgin olive oil

2 Shallots (finely chopped)

1 Carrot (very finely chopped)

Celery stalk with some of the leaves (very finely chopped)

Beef stock cube

1 Clove of garlic

A full tablespoon of tomato purèe

A glass of white wine 150 ml (¼ pint)

400 ml - ¾ pint water

Salt for seasoning

Method

Heat the extra virgin olive oil in a saucepan. (Use a heavy saucepan with a lid)

Add the finely chopped shallots and cook gently over a medium heat for about 3 minutes until they are soft.

Add the carrots and celery and cook for a further 2 – 3 minutes

Add the meat as you are browning the meat break it down with a fork

Dissolve the stock cube into the mixture and add the clove of garlic

Add the tomato purèe and the wine and cook for about 2 minutes stirring all the time until it has evaporated.

Add  the water (boiled) and reduce the heat to low and simmer with the lid on for about 1 hour

Remove the lid and simmer for a further 2 hours* until the sauce has reduced ( by this time most of the water will have gone)

* About half an hour before the dish is cooked add the seasoning as most of the liquid will have reduced by then.

Serve with your favourite pasta or with warm crusty bread

 

 

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{September 28, 2011} {Tags: , , , , }