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Bolognese Ragu
Italian
Main
1.5 hours
Beef
Easy
Serves
5 to 6

One of the world's most popular pasta sauces, the traditional Italian version of Bolognese ragu is so often misrepresented outside of Italy.

It can be served with short pasta, like maccheroni, rigatoni or gobbi. But, the best and most traditional ways to taste this great sauce is with homemade tagliatelle, spaghetti or in lasagne alla Bolognese

Recipe courtesy of
Ingredients
  • 1 kg minced beef
  • 25 ml olive oil
  • 60 carrots (diced into 1cm pieces)
  • 100g onions (diced into 1cm pieces)
  • 30gr celery (diced into 1cm pieces)
  • 750ml chopped tomatoes (almost 2 cans)
  • 300gr tomato passata
  • 500 ml water
  • 1 tbsp tomato puree
  • Salt & Pepper to taste
Method
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Method
  1. Preheat a sauce pan and add some olive oil. Once hot, add chopped carrot, onion and celery and cook until soft. Add meat and fry until brown. Season with salt and black pepper. Now add chopped tomatoes, tomato puree, passata and water.
  2. Increase the heat until it’s boiling, then reduce to a simmer, cover and cook for 90 mins until the meat is tender and the sauce has thickened. Season to taste.
  3. Serve with cooked Spaghetti or Tagliatelle and top with grated Parmigiano Reggiano.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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