Ingredients for 4 people:
- 500 g. of mixed pork and beef minced meat
- a can of peeled tomatoes of 800 gr.
- half onion
- 2 celery ribs
- 2 carrots
- a clove of garlic
- extra virgin olive oil
- half a glass of red wine
- salt
- pepper
Preparation:
Ragù alla Bolognese is a fundamental condiment in the preparation of many recipes of Italian cuisine, such as the famous baked lasagna and many other delicacies.
To obtain an excellent quality ragout, it is necessary to start by finely chopping the carrots, celery, onion and garlic. Subsequently, it is advisable to use a non-stick saucepan with a thick bottom and lid, where you can heat a little extra virgin olive oil and fry the chopped ingredients, starting with the carrots, then the celery, the onion and finally the garlic. It is important to deglaze everything with red wine, in order to prevent the onion and garlic from burning and to give the ragù a pleasant aroma.
Once the ingredients are well blended, you can add the minced meat and brown it, stirring constantly. When the meat is well browned, you can add a little more red wine, let it evaporate and then add the salt and a pinch of pepper.
At this point, you can add the peeled tomatoes cut into very fine pieces, adjust the salt again, cover the saucepan with the lid and cook the sauce over a very low heat for at least an hour, stirring occasionally. In this way, the sauce will have all the time it needs to infuse and become creamy and delicious. When it’s ready, you can use it as a base for your favorite recipes or simply enjoy it with fresh homemade pasta.