A Classic Italian Dish: Recipe for Ragu Bolognese
Introduction: Ragu Bolognese is a classic Italian dish that is well-loved all around the world.
Originating from Bologna, Italy, this meat sauce is traditionally served with tagliatelle pasta, but can also be enjoyed with other types of pasta or even on its own.
This recipe for Ragu Bolognese is a great way to bring a taste of Italy into your home, and is perfect for a cozy weekend dinner or special occasion.
Add the carrots and celery, and cook until the vegetables are softened, about 5-7 minutes.
Add the ground beef and pork, and cook until the meat is browned, breaking it up with a spoon as it cooks.
Add the red wine, and cook until the liquid has evaporated, about 3-5 minutes.
Add the crushed tomatoes, beef broth, tomato paste, bay leaves, oregano, and basil. Stir to combine, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the sauce simmer for at least 2 hours, stirring occasionally. If the sauce becomes too thick, add some more beef broth or water to thin it out.
About 20 minutes before serving, cook the tagliatelle pasta according to the package instructions. Drain the pasta, and add it to the pot with the Ragu Bolognese.
Ingredients:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 pound tagliatelle pasta
- Parmesan cheese, grated, for serving
Instructions:-
In a large pot or Dutch oven, heat some olive oil over medium heat. Add the onion and garlic, and cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
Add the carrots and celery, and cook until the vegetables are softened, about 5-7 minutes.
Add the ground beef and pork, and cook until the meat is browned, breaking it up with a spoon as it cooks.
Add the red wine, and cook until the liquid has evaporated, about 3-5 minutes.
Add the crushed tomatoes, beef broth, tomato paste, bay leaves, oregano, and basil. Stir to combine, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the sauce simmer for at least 2 hours, stirring occasionally. If the sauce becomes too thick, add some more beef broth or water to thin it out.
About 20 minutes before serving, cook the tagliatelle pasta according to the package instructions. Drain the pasta, and add it to the pot with the Ragu Bolognese.
Toss to coat the pasta with the sauce.
Serve the Ragu Bolognese hot, topped with grated Parmesan cheese.
Serve the Ragu Bolognese hot, topped with grated Parmesan cheese.
Conclusion:-
Ragu Bolognese is a delicious and hearty dish that is perfect for any occasion. With its rich meaty sauce and tender tagliatelle pasta, this dish is sure to be a hit with everyone.
Whether you're serving it for a family dinner or a special occasion, this recipe for Ragu Bolognese is a classic Italian dish that will never go out of style.
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