Ragu Bolognese - Real Italian Meat

Ingredients for Ragu Bolognese - Real Italian Meat

Instructions for Ragu Bolognese - Real Italian Meat

To prepare the Ragu Bolognese - Real Italian Meat recipe, please follow these instructions:

I have always wondered about the Danish 30-minute bolognese. In Italy there is a sauce that boils for 3 hours.


First rinse the celery rods and the carrots peeled and peeled. It's very important that it gets chopped ultra fine, so I usually use my blender so it can be like a "moss" condition.

Pot is prepared and a little oil is added, and then the vegetables are put in. Turn the vegetables ready and then pour the 2 tablespoons tomato paste and first put the chopped beef in.

Wrap it all together so the mixture / paste looks "dark".

Then add 1 large glass of wine (it is eye-catching) and let the wine boil. Add 1 large glass of whole milk

And let it simmer for low heat for 3 hours.

Stir approx. 1 hour and add a little more milk if necessary

Season with salt, sugar and pepper



tips:
The reason why the beef must first come after the tomato purée is to make the mixture thick. As the dish will boil for 3 hours, do not be afraid that the meat will not be whipped 100%, you can add more vegetables or more meat. This is just basic recipe