Classic Ragú al Bolognese to go with pasta
Cut the vegetables into small (!) dice. Heat some butter and olive oil and fry them on medium-high heat. If you have Pancetta (or other high-fat flavourful ingredient) fry this first, then add the vegetables.
When you see some browning, add the mince and let this also brown on high heat. If liquid develops, let this cook off, otherwise you won't get browning. Once you have some browning, deglaze with the wine, and let it bubble until the alcohol is evaporated.
Add tomato sauce and concentrate, and the stock (if you have). Add herbs and a good pinch of salt (half teaspoon) + black pepper. Let simmer on low heat for as long as possible, but at least 45 min, occasionally stirring to prevent sticking
Ingredients
Directions
Cut the vegetables into small (!) dice. Heat some butter and olive oil and fry them on medium-high heat. If you have Pancetta (or other high-fat flavourful ingredient) fry this first, then add the vegetables.
When you see some browning, add the mince and let this also brown on high heat. If liquid develops, let this cook off, otherwise you won't get browning. Once you have some browning, deglaze with the wine, and let it bubble until the alcohol is evaporated.
Add tomato sauce and concentrate, and the stock (if you have). Add herbs and a good pinch of salt (half teaspoon) + black pepper. Let simmer on low heat for as long as possible, but at least 45 min, occasionally stirring to prevent sticking