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Bolognese meat stew for spaghetti and other pasta

Cooking recipes / Top Picks / Ragout

4 servings
1 hour

Minced meat - 500 gr, Onions - 1 pc., Carrots - 200 gr, Celery stalk - 1 pc., Olive oil - 3 tbsp., Butter - 30 gr., Garlic - 1 tooth., Fatty cream - 1 tbsp., White wine - 150 ml, Tomato paste - 2 tbsp., Tomatoes - 400 gr., Water - 1 pack.

Add 1 tbsp. spoonful of olive oil, lay out the mince (I have 50: 50 from pork and beef), disassemble the mince with a fork into small pieces. Simmer for a few minutes. Transfer the meat to a plate or bowl.

Cut onions, carrots and celery into small cups. Add 2 tbsp of olive oil 30gr to the pan. butter, add vegetables and fry for 6-7 minutes.

Combine the meat and vegetables, pour out the wine, mix. Simmer until half the liquid evaporates, somewhere 5-6 minutes.

Add tomato paste, tomatoes, 1 tbsp. sour cream or heavy cream, water. Simmer the sauce over a low heat for 40-50 minutes until it thickens. Sometimes mix. If you see that the liquid has evaporated, add a little boiled water.

2-3 minutes before ready to salt and taste.

Ragu Bolognese is done! Good appetite!