This masterpiece of Italian cuisine that we have all tried as “ragu”, has a lot of tricks on the way to perfection. I was happy to learn most of them from a friend from the Bologna region and I reveal them to you! Use this recipe with any type of pasta or to make lasagna.
The secrets of the famous Bolognese Sauce revealed!
Ingredients
Instructions
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Cover the bottom of a saucepan with oil. Heat oil over medium heat. Add onion and minced meat and cook, tossing occasionally, until meat starts to brown. Season with pepper. Add the chopped vegetables and cook for about 5 minutes, or until they start to soften.
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Add wine and mix again. As soon as the alcohol has evaporated, add tomatoes, sugar and the stock. Reduce heat to low and bring to a simmer.
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Simmer for 2 hours, with lid nearly closed, stirring occasionally. If needed, add some water. After 2 hours, add 2 Tbsps of milk and stir once again. Let it simmer for another 30 minutes. Remove from heat, check for salt and enjoy!
Notes
- You can store it in the refrigerator for 2 to 3 days. If you have used all fresh ingredients, you can also freeze it.
- I use this type of chopped tomatoes.