Bolognese sauce

Ragù alla Bolognese

Ingredients 4-6 persons

2 stalks of celery in small pieces

1 finely grated winter carrot

(1 onion finely chopped)

3-4 tablespoons olive oil

1 teaspoon chiliflakes (peppers)

250 grams beef mince

250 grams half-and-half minced meat

(or 500 grams of veggie mince)

1 dl beef stock

(1 dl red wine)

1 litre tomato sauce (Mutti)

1 can of tomato paste

Dried oregano, basil

Pepper and salt

Casserole

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1. Put a frying pan on with the oil and put in the chiliflakes (dried chillies). Then add the onion. Some people don't like this sauce with onion, in that case you can leave it out.

2. When the onion is cooked until golden, add the finely chopped celery. Let fry again. Then the finely grated carrot. Bake it along again.

3. Move the vegetables a little to the side in the frying pan and add a little olive oil. Now fry the minced meat in the pan and gradually mix it with the vegetables. Add salt and pepper to taste.

4. When the minced meat is baked: deglaze with a little stock and a little red wine. The red wine is not necessary but it makes it tastier.

5. Let the liquid evaporate a bit for 4-5 minutes on a slightly higher heat.

6. Then add the tomato sauce and tomato paste. Mix well. Add the dried herbs. There is no point in adding fresh basil as it will lose its flavour. Do sprinkle on plenty of oregano.

7. The sauce is still a bit wet and you don't want that. So now let it simmer on a hot plate with the lid half closed (so the moisture can escape) for another 45 minutes.

8. Now you can start using the sauce.

👉🏽 You can use the sauce over spaghetti or any other pasta shape. Make sure it is ribbed so the sauce sticks to it nicely. Serve with parmesan cheese. The sauce is also great in lasagna.

👉🏽 Want to make a vegetarian version sometime? You can. Then use vegetarian minced meat. Seasoning becomes totally important, also because the beef stock will be replaced by a vegetable stock. Be sure to use the onion and red wine. That makes the sauce creamy.