Jeries's recipes

Bolognese ragù

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Ingredients

  • Ground pork — 1,050 g
  • Ground beef — 350 g
  • Onions — 2
  • Carrots — 3
  • Celery — 1 very large stalk
  • Mutti passata — 750 ml
  • Tomato paste — 2 tablespoons
  • Red wine — approximately 375 ml (half a standard 750 ml bottle)
  • Stock or water — 400–500 ml
  • Milk — 200 ml
  • Bay leaf — amount not given
  • Thyme — minimal amount, exact quantity not given
  • Rosemary — minimal amount, exact quantity not given
  • Chili — optional, amount not given

No chopped tomatoes were included in this final revision.

Step 1 of 12

Step 1: Bolognese ragù

Prepare the onions, carrots and celery.

Step 2 of 12

Step 2: Bolognese ragù

Cook the vegetables as the soffritto.

Step 3 of 12

Step 3: Bolognese ragù

Add the pork and beef.

Step 4 of 12

Step 4: Bolognese ragù

Brown the meat.

Step 5 of 12

Step 5: Bolognese ragù

Add the red wine.

Step 6 of 12

Step 6: Bolognese ragù

Reduce until little free liquid remains and the strong alcohol smell has dissipated.

Step 7 of 12

Step 7: Bolognese ragù

Add the passata and tomato paste.

Step 8 of 12

Step 8: Bolognese ragù

Add the stock or water.

Step 9 of 12

Step 9: Bolognese ragù

Add bay leaf and the chosen herbs.

Step 10 of 12

Step 10: Bolognese ragù

Simmer gently for approximately 2 hours.

Step 11 of 12

Step 11: Bolognese ragù

Add milk during the final 20–30 minutes.

Step 12 of 12

Step 12: Bolognese ragù

Finish and adjust the sauce.

Done

That was the last step of Bolognese ragù.

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