Bolognese Sauce or Ragout
The famous Bolognese Sauce Recipe, a great classic of Italian cuisine from Bologna… although the word "ragout", used in Italian for sauce, is originally French.
- 1 Clay pot
- 1 knife
- 250 grams (9 oz) Minced beef
- 250 grams (9 oz) Sausage
- 400 grams (14 oz) Tomato pulp
- 2 Carrots
- 2 Onions
- 2 Stalks Celery
- 10 grams (2 tsp) Salt
- 2 tbsp Olive oil extra virgin
- 2 Cloves
- Cleanse the onions, celery, and carrots, and cut them into tiny pieces with a knife. Don't use the chopper but only the knife, in this manner you preserve the taste of the vegetables.
- Add the olive oil n the clay pot, add the vegetables and brown them.
- Mince the sausage, and when the pot is hot, add the minced sausage and beef, and make them sear.
- Brown well, then add the tomato pulp, the salt, and the cloves.
- Cover and simmer for at least 4 hours.
As for many traditional recipes, there are a lot of variants for making a sauce for homemade pasta. For example, if you love spicy food, instead of 2 tbsp of olive oil, you can add one tbsp of olive oil and one tbsp of chili oil. The basic recipe of Bologna, the ragout, bolognese sauce, does not include chili oil. So, if you wish to make the basic traditional recipe, do not use it. The cooking time is very important, and it should be no less than 4 hours, better if more.