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Ragu' (Bolognese Sauce)

medium time servings 8


- 2 celery stems

- 2 carrots

- 1 onion

- 600g of ground beef (if you like you can mix 400g of beef and 200 of pork)

- 1 glass of red wine

- 400g of tomato sauce

- 3 laurel leaves (bay leaves)

- oregano, rosemary, salt and pepper


With this recipe you are going to make a lot of ragu', you can use part of it fresh for a great pasta and freeze the rest in small containers for later. It's always nice to have some home made ragu' in the freezer :-)

Cut the celery, mash it with a mixer. In a pan warm some oilve oil and add the celery. Low fire.

Cut the carrots, mash them in the mixer and add them in the pan.

Cut the onion, mash it in the mixer and add it in the pan.

On med heat stir constantly until the vegetables are cooked. Add more olive oil if they start to stick on the pan. Prepare the ground meat in small pieces.

Add the ground meat in the pan, and stir until the meat is well mixed with the veggies and it starts to look dry.

Add rosemary, oregano, salt and pepper to taste.

Add the glass of red wine (white wine is also ok, the ragu' will be less red and a lighter) and stir until it will be completely absorbed and evaporated. Add the laurel leaves.

Add the tomato sauce and stir. Cover the pot and put on low heat.

Cook for about 30 min. Serve hot.

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