Ragout Bolognese by Nonna Maria

Ingredients

• 500g minced meat (beef and pork)
• 1 onion
• 2 carrots
• 2 ribs of celery
• 3 cloves of garlic
• 1 cup of red wine
• 1 can of tomato puree
• 2 tablespoons of tomato paste
• 2 tablespoons of olive oil
• salt and pepper to taste.
• egg pasta for serving

Procedure

Nonna Maria is a woman of Emilian descent who lives in a small town in the hills. It is known for its traditional and tasty cuisine, and its ragout Bolognese is one of its most beloved specialties. This recipe has been handed down from generation to generation, and Grandma Maria is proud to share it with you today.

Ingredients:

• 500g minced meat (beef and pork)
• 1 onion
• 2 carrots
• 2 ribs of celery
• 3 cloves of garlic
• 1 cup of red wine
• 1 can of tomato puree
• 2 tablespoons of tomato paste
• 2 tablespoons of olive oil
• salt and pepper to taste.
• egg pasta for serving

Preparation:

1. In a large pot, heat olive oil and brown the finely chopped onion, carrots and celery.
2. Add the minced garlic and ground meat, and cook over medium heat for 10 minutes, stirring occasionally, until the meat is golden brown.
3. Deglaze with red wine and let it evaporate for 2-3 minutes.
4. Add the tomato puree and tomato paste, and mix well.
5. Season with salt and pepper, lower the heat and let cook for at least 2 hours, stirring occasionally.
6. Cook the pasta al dente in plenty of salted water, drain and toss with the meat sauce.

That’s it! This is Nonna’s ragout Bolognese

https://www.agricook.it
See also
https://www.agricook.it/blogs/zuppa-di-farro-e-castagne/
https://www.agricook.it/blogs/zuppa-del-canavese/
https://www.agricook.it/blogs/polenta-funghi-e-salsiccia/
https://www.agricook.it/blogs/crostata-di-marmellata/
https://www.agricook.it/blogs/crostini-al-pesto-genovese/