Ragu di carne (bolognese meat sauce)

Yield: 1 servings

Measure Ingredient
5 tablespoons Olive oil
¼ teaspoon Red pepper flakes
½ cup Celery; finely chopped
½ cup Carrots; finely chopped
½ cup Onion; finely chopped
4 \N Garlic cloves; thickly sliced
1 \N Large bay leaf
1 tablespoon Fresh sage; chopped
2 tablespoons Fresh basil; chopped
2 ounces Prosciutto; finely diced
¼ pounds Veal; ground
¼ pounds Lamb; ground
¼ pounds Beef; ground
⅓ cup Red wine
½ cup Tomato sauce
2 tablespoons Tomato paste
2 cups Chicken or beef stock
\N \N Salt and pepper to taste

1. Heat the oil in a large saucepan on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium low and cook for 10 minutes more, stirring occasionally. 2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice.

3. If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper. Contributor: Cucina Amore

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