Bolognese ragout

Ingredients for 2 servings:

• 2 tbsp corn oil
• 250 g fresh minced poultry meat, minced yourself or other acceptable mince
• 250 ml vegetable broth without flavor enhancers or additives
• 250 ml nectar (cranberry or grape nectar)
• 1 shot of apple cider vinegar or vinegar substitute
• 250 g bell pepper(s), fresh, pureed
• 1 large shallot(s)
• 1 ½ bay leaves
• 1 ½ carrots
• ⅛ celery
• ½ bunch chives
• some stalks of mixed herbs (oregano, thyme, marjoram)
• some sea salt and pepper
• 200 g pasta (corn noodles, dry weight)
• 1 potato(s), optional

Instructions

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

gluten-free, lactose-free, low histamine, egg-free (cooking time at least 1.5 hours)

Peel, boil, and finely chop the potatoes, if desired. Dice the shallot, trim, and finely grate the carrots and celery. Brown the minced meat with the shallot in the oil; the pan should be nice and hot. Now add the carrots, celery, finely chopped potatoes, bay leaves, and finely chopped chives, and top up with about 250 ml of vegetable stock. Simmer for about 20 minutes. Pour in the nectar along with the dash of vinegar, add the pureed bell peppers, and mix everything together. Simmer the sauce over low heat for at least 1.5 hours. The longer it simmers, the better it tastes. In any case, the sauce should no longer be completely runny. About 30 minutes before the end of the cooking time, add the remaining herbs and season to taste with salt and pepper. Don’t forget to put the pasta on the stovetop in time so it’s ready at the same time as the ragù. Remove the bay leaves after the cooking time is over. Tips: Cook larger batches and freeze any excess. Cooking times will naturally increase with larger quantities. It tastes better with fresh herbs. The finished ragù has a sweeter note. If you prefer a more tart or sour flavor, add the appropriate ingredients. A vinegar substitute is made from 1 part vinegar essence to 4 parts water. It’s best to add a little sugar.