Bolognese Sauce

Name: Bolognese Sauce (Ragù di Carne)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 tablespoons extra virgin olive oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 carrot, peeled and finely chopped; 3 garlic cloves, crushed; 600 g (1 lb 5 oz) minced beef, veal or lamb, or a mix; 600 g (1 lb 5 oz) minced beef, veal or lamb, or a mix; 600 g (1 lb 5 oz) minced beef, veal or lamb, or a mix; 100 ml (3½ fl oz/scant ½ cup) red wine; 70 g (2½ oz) tomato paste or purée; 70 g (2½ oz) tomato paste or purée; 400 g (14½ oz) tin peeled plum tomatoes or passata; 400 g (14½ oz) tin peeled plum tomatoes or passata; 5-6 fresh basil leaves; sea salt and black pepper, to taste; sea salt and black pepper, to taste

Ragù di Carne

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

Ingredients

4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 celery stick, finel

Europe
Italy
Sauce
Gluten-free
Jewish

Method

Heat the oil in a large frying pan or saucepan over a low to medium heat and add the onion, celery and carrot (I usually chop them in a food processor). After a minute, add a few tablespoons of warm water to allow the vegetables to soften, then cook the soffritto for 10-12 minutes, stirring occasionally.
Once the water has evaporated, add the garlic and