Ragù Pasta Bolognese: my super easy recipe
The ragù Bolognese sauce is a great solution that can be prepared a lot before, may be frozen to be used later, and may be offered in different solutions: with pasta (Spaghetti with ragù is NOT an Italian recipe, but still can work…) or rice, or polenta, or even cus cus…and don’t forget is the base of the true lasagna (the Lasagna recipe will come soon). Try my super easy ragù and you will amaze family and friends. A friend of mine from Germany prepared the ragù with this recipe and was told it was the best ragù ever!
All you need is fresh ingredients, a chopper, and a little time: I usually prepare it in the evening, while we have dinner, and let it rest all the night. The day after is delicious, and also ready to be frozen for the next time.
Here the ingredients: 3 middle size tomatoes, 1 shallot, 1 or 2 garlic cloves (depends on you!) a piece of celery, 2 carrots, some sage, rosemary, basil, 2 glasses of white dry wine, 2 glasses of milk, 500 gr of veal minced meat, 500 gr of beef minced meat, half a glass of EVO (Extra Virgin Oil) salt and pepper if you like it (I don’t use it)
First of all chop all the vegetables and the herbs, except the basil (this must be added at the end).
Now put the oil in a large pot, better if non-stick, and add the chopped vegetables – They will reduce the volume while cooking – let them cook for 5 minutes then add 1 teaspoon of salt, mix well and add all the chopped meat – Mix with a wood spoon until all the meat will appear a little cooked –
At this point add all the white wine, mix again and let it evaporate for 5 minutes approx. Add all the milk, mix, cover the pot and let is cooking, mixing every now: the ragù taste should already be fantastic…
When all the milk and the wine will be evaporated (it will take a couple of hours minimum), will be ready – at this point you may add some basil. Let it rest at least for one night, warm it a little (eventually adding a little white wine and/or milk), serve with what you prefer, and enjoy it!
Your super easy recipe ain’t that easy for me bcz I don’t know cooking 😛 But I really enjoyed it ! Lovely post 🙂
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Hi Lala – Thanks for your like and for you comment – don’t be afraid: Italian cooking is based on very simple basic rules, and you may adapt them on your taste and your needs- You may reduce the quantity of the ragù in percentage, add ore tomatoes or not include it at all, add some red chili pepper to make the ragù more spicy….Cooking means enjoy yourself, and trying. Just start doing something and you will discover that is much easier than you can imagine – we all started with no experience or competence. I will post more very easy recipes in the up coming days, hope you can find something you may start with, and if you wish any specific recipe just let me know. Keep me posted on your experiments, hope you may have fun and delight family and friends!
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You just removed a whole lot of burden from my shoulders 🙂 Thanks for the detailed response and such a useful information ! I love you for lifting my energy up 🙂 Thanks a bunch !
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🙂 Happy to share with you mt passion…keep me posted on you experiments! Thanks!!!
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You really make it appear so easy with your presentation however I find this
topic to be actually one thing that I think I would by no means understand.
It seems too complex and very vast for me. I am taking a look ahead on your next put up, I will attempt to get the hold of it!
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Thanks very interesting blog!
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