Ragú Alla Bolognese

Probably the best known sauce for pasta from Italy… Although ragú or “ragout” is actually French. French?!?! Yes the idea of making “ragout” or roasted spicy meat (this is the actual meaning of “ragout”) originated in France. It swiftly expanded to to the Emiglia-Romana area. There in the 19th century the ragú alla bolognese came to life and has enjoyed popularity all over the world.

What you need (for 4 dishes)

  • 300g beef steak
  • 200g sirloin steak (pork)
  • 2 carrots
  • 1 onion
  • 1 bay leaf
  • 200g blended tomatoes
  • 1 spoon tomato paste
  • 4 spoon olive oil
  • 20 ml gin
  • salt, pepper, chili powder, nutmeg


How you do it:

In a pan heat up the oil. Chop the onion and the carrots and roast them for a few minutes. Cut down the meat into very small piece (YES – no grounded meat, do the work yourself to keep up the traditional way of foing it). Add the meat to the pan. Season with onion, bay leaf, salt, pepper, chili. Keep roasting. Whis in the tomato paste and afterwards the blended tomatoes and gin. Kepp cooking at a low temperatre for at least 20 minutes.

If you are using meat that is alittle bit tough. Instead of making the ragú in a pan you can opt also for a pressure cooker. The pressure cooker will help you to intensify the flavours.

Serve with your favourite pasta (or traditionally with tagliatelle) and enjoy.




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