Italian Ragù Meat Sauce
Yield 4 Servings
When in Florence, DO NOT MISS THE COOKING CLASS AND LUNCH AT A TUSCAN FARMHOUSE
The trip to the Italian marketplace with organic farmed ingredients and learning how to make authentic Tuscan cuisine was phenomenal. The tour guides and chefs were all professionals and the techniques were fun to learn.
Read all about it in my post: ITALIAN COOKING CLASS AND LUNCH AT A TUSCAN FARMHOUSE WITH LOCAL MARKET TOUR, FLORENCE
To truly master the authentic Italian Ragù alla Bolognese one must strictly follow the below ingredients, measurements and timings.
Difficulty – 2 out of 5
Cooking process – Pan
- 1 chopped celery stalk
- half a large finely chopped onion
- 1 carrot, roughly chopped
- 4/5 tablespoons of extra virgin olive oil 400g (14oz) of beef mincemeat
- 1/2 glass of table red wine
- 500g (18oz) of tomatoes passata (puree) salt
- Chop the celery, onion & carrot together.
- Put the chopped mixture in a heavy-bottomed saucepan with the olive oil and heat over a medium heat. Sautè until golden brown. Add a glass of wine.
- Add the beef mince meat and continue to sauté until meat is lightly browned and all the juices of the meat have been soaked up. Add salt to taste and make sure that the meat is broken up.
- At this stage add the wine and continue to sautè until the ragù sauce has soaked up the wine. Continually check that the meat does not stick and add a little water if too dense.
- Finally add the tomatoes passata (when there is no more liquid) and salt to taste and simmer for 2 hours. The final result should be ragù sauce of a deep red colour.