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Bolognese Ragu

Whats.Cooking's picture
Ingredients
  Beef mince/Minced chuck steak 1 Pound (500 Gram)
  Olive oil 3 Tablespoon
  Onion 1 Small, finely chopped
  Celery stalk 1⁄2 , trimmed and chopped
  Plum tomatoes in juice 28 Ounce (2 Cans, 14 Ounce / 397 Gram Each)
  Bay leaves 2
  Salt To Taste
Directions

Brown the mince in the olive oil, cooking it until all excess liquid has evaporated and the meat starts to smell appetizing.
Add the vegetables and cook until they have a little colour.
Add the tomatoes with their juice and the bay leaves, but don't add salt until the mixture has reduced dramatically.
Simmer, uncovered, over a very low heat for at least an hour, stirring from time to time.
Once the liquid from the tomatoes has all but disappeared, salt lightly and cook long enough to let the salt penetrate each morsel (about 15 minutes).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Evaporated
Dish: 
Salad
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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