Bolognese Ragu Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| 500 g/1 lb beef mince or minced chuck steak | ||
| Olive oil | 3 Tablespoon | |
| 1 very small onion, finely chopped | ||
| 1/2 celery stalk, trimmed and chopped | ||
| 2 X 397 g/14 oz cans plum tomatoes in juice | ||
| Bay leaves | 2 | |
| Salt | To Taste | |
Directions
Brown the mince in the olive oil, cooking it until all excess liquid has evaporated and the meat starts to smell appetizing.
Add the vegetables and cook until they have a little colour.
Add the tomatoes with their juice and the bay leaves, but don't add salt until the mixture has reduced dramatically.
Simmer, uncovered, over a very low heat for at least an hour, stirring from time to time.
Once the liquid from the tomatoes has all but disappeared, salt lightly and cook long enough to let the salt penetrate each morsel (about 15 minutes).
Add the vegetables and cook until they have a little colour.
Add the tomatoes with their juice and the bay leaves, but don't add salt until the mixture has reduced dramatically.
Simmer, uncovered, over a very low heat for at least an hour, stirring from time to time.
Once the liquid from the tomatoes has all but disappeared, salt lightly and cook long enough to let the salt penetrate each morsel (about 15 minutes).
Chef
