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
🕐 15🔪60🍳 👩🏼🍳👩🏼🍳
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.
👉🏽 Je kunt de saus gebruiken over spaghetti of een andere pastavorm. Zorg wel dat die geribbeld is, zodat de saus er mooi aan blijft hangen. Geef er parmezaanse kaas bij. De saus kan ook prima in lasagna worden gebruikt.
👉🏽 Wil je een keer een vegetarische versie maken? Dat kan. Gebruik dan vegetarisch gehakt. Het kruiden wordt helemaal belangrijk, ook omdat de runderbouillon dan wordt vervangen door een groentebouillon. Gebruik zeker het uitje en de rode wijn. Dat maakt de saus smeuïg.
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