John Myers
Ragout Alla Bolognese
The perfect ragout alla bolognese recipe with a picture and simple step-by-step instructions.
- 500 g Leg of beef
- 100 g Celery bulb
- 100 g Celery
- 200 g Carrots
- 200 g Onions
- 4 Discs Bacon
- 2 piece Garlic cloves
- 250 g Canned peeled tomatoes
- 1 tbsp Tomato paste
- 200 ml Red wine (dry)
- 400 ml Beef stock
- 1 tbsp Sugar
- 1 tbsp Dried oregano
- 2 tsp Fresh rosemary
- 2 tsp Fresh thyme
- 1 tbsp Fresh parsley
- 3 piece Allspice grains
- 1 piece Clove
- 2 piece Bay leaves
- 4 tbsp Olive oil
- First, cut the meat, which should be room temperature, and the bacon into small cubes. Peel the carrots, celery bulb and onions and cut into small even cubes. Wash the celery and cut it into cubes. Cut out the stem of the canned tomatoes and roughly dice the tomatoes. Collect the tomato juice.
- Place a cast iron saucepan or roaster on the stove and turn it on to the highest level. When the pot is really hot, add the olive oil and fry the meat vigorously on all sides. Then add the onions and bacon and continue frying until the onions are well browned. Add the celery and carrots, fry them briefly, then add the tomato paste and sugar. Mix everything well and make sure that the tomato paste does not get too dark. Deglaze with the red wine and let it boil almost completely. Add canned tomatoes, tomato juice and the stock to the saucepan and reduce the heat to a low level.
- Peel the garlic and chop it together with the fresh herbs. In a mortar, pulverize the allspice and clove with a little coarse sea salt. Add the fresh herbs, the ground spices, bay leaves and oregano to the ragout and season with salt. Close the pot with a lid and cook on low heat (it should only simmer very gently) for 2.5 hours.
- Now remove the lid and let the ragout reduce a little on medium heat for about 30 minutes. Remove the bay leaves, season the ragout again and best serve with ribbon noodles and freshly grated Parmesan.
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