Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. It is a versatile sauce, that may be used over pasta, as a filling in lasagne or cannelloni, and in many other ways.
1 | onions, finely chopped | 200 g | |
1 | carrots, finely chopped | 100 g | |
2 cloves | garlic, finely chopped | ||
1/2 stalk | celery, finely chopped | 35 g | |
1 slice | bacon, finely chopped | 20 g | |
1/2 tbsp | butter, unsalted | 7 g | |
1 tbsp | olive oil | 15 mL | |
360 g | ground beef, lean, or medium-lean | ||
1/3 cup | milk, partly skimmed, 2% | 85 mL | |
1/3 cup | white wine | 85 mL | |
1 cup | canned tomatoes (diced) | 260 g | |
2 tsp | tomato paste | 12 g | |
1 tsp | dried oregano | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A food processor would make chopping the vegetables easier.
The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.
Very nice meat sauce. I expected it to be more 'saucy' and have more of a tomato base to it, and I may increase the amount of tomatoes next time, but all in all it had very nice flavour and I will make it again.