HOME

>

PASTA

Ragu' Bolognese
Preparation: medium
Prep: 10; Cook: 1:40
Easy
Serves 4

The simplest of our Bolognese sauce recipes, adapted from the venerable Italian 'Silver Spoon' cookbook, recently printed in English.

INGREDIENTS:

• 3 TBSP butter
• 2 TBSP olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 9 ounces ground steak or best ground beef you can find
• 1 TBSP concentrated tomato paste
• salt and pepper

 Heavy skillet or casserole with cover.

HEAT the butter and olive oil in a small pan and add the onion, celery, carrot and ground beef. Season with salt and pepper to taste. Mix well and cook over low heat for a few minutes until the vegetables have softened and the meat starts to brown.

MIX the tomato paste with 2 TBSP of water and add to pan. Cover and cook over very low heat for 1 1/2 hours, adding a little hot water if the sauce seems to be drying out. You can also make with mixed ground meat, crumbled Italian sausage, mushrooms, etc.

Usually served with tagliatelle, or in lasagna with bechamel sauce.

Cookbook we like:

Search e-rcps