Bolognese ragout with various meats

Ingredients for 6 servings:

• 700 g beef for braising; neck, shoulder or rib
• 600 g pork neck
• 400 g lamb shoulder(s) or lamb neck
• oil
• 3 onions
• 1 celeriac
• 2 m.-large carrot(s)
• 1 tsp powdered sugar
• 4 garlic cloves
• 2 tbsp tomato paste
• 300 ml white wine
• 600 ml beef stock
• 1 can tomatoes, pureed
• 2 tbsp oregano, dried
• 100 ml cream
• cornstarch
• some water for the starch
• 1 bunch of parsley
• Parmesan, freshly grated
• salt and pepper
• e.g. chili pepper(s)
• 500 g pasta, e.g. thin ribbon pasta or spaghetti
• n. B. bay leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Amazing taste, can’t be compared to spaghetti bolognese

Peel and dice the onions, celery, and carrots. Chop the garlic. Cut the beef into two pieces. Heat a little oil in a pan, season the meat with salt, and sear all over. Remove and set aside. Add the vegetables and onions to the roasting pan, dust with powdered sugar, and sear. Then add the garlic and tomato paste and sear briefly. Deglaze with white wine, reduce briefly, and top up with the stock and passata. Return the meat to the roasting pan, add the bay leaves, and simmer with the lid on for 2-3 hours. The meat is done when it can be easily pulled apart with two forks. Once the cooking time is over, remove the meat from the roasting pan and thicken the sauce with the cornstarch dissolved in water. Pull the meat into pieces with two forks and chop if necessary, removing any bones, fat, and tendons. Return the meat to the roasting pan. Season the sauce with pepper and oregano. If desired, add a little more spice with chopped chili pepper. Chop the parsley and mix in. Add the cream, bring the sauce to a boil, and simmer for 5 minutes. Cook the pasta in salted water for 2 minutes less than the package tells you to. Drain, add directly to the ragù, and let it simmer in the sauce for the remaining 2 minutes. Sprinkle with grated hard cheese and chopped parsley to serve. Important: The sauce or ragù waits for the pasta. The ragù can also be cooked a day in advance and then refrigerated.