in Italy

Bolognese ragu

updated

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Ingredients for 4 servings:

  • 500 g minced beef
  • 1 slice(s) bacon, streaky, smoked
  • 1 stalk(s) Celery
  • 1 carrot(s)
  • 1 onion(s)
  • 1 tbsp tomato paste
  • 400 ml wine, red or white
  • salt and pepper
  • Oil or butter
  • Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the bacon, finely chop the celery and onion, and grate the carrot. Heat a little oil or butter in a deep pan and sauté the vegetables. Then add the bacon and fry. Add the ground beef and fry until browned and crumbly. Deglaze with a little wine and stir in the tomato paste. Season with salt and pepper. Simmer gently on the lowest heat with the lid on. Leave the lid ajar just a tiny bit. I always simmer it for a very long time, at least 6 or 7 hours. It imparts a fantastic flavor. Stir occasionally and add a little water if needed. Season to taste with salt and pepper before serving. Serve with tagliatelle and freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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