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Bolognese Ragu Recipe
|Beef mince/Minced chuck steak||1 Pound (500 Gram)|
|Olive oil||3 Tablespoon|
|Onion||1 Small, finely chopped|
|Celery stalk||1⁄2 , trimmed and chopped|
|Plum tomatoes in juice||28 Ounce (2 Cans, 14 Ounce / 397 Gram Each)|
Calories 995 Calories from Fat 740
% Daily Value*
Total Fat 83 g127.2%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 160 mg
Sodium 1128.9 mg47%
Total Carbohydrates 21 g6.9%
Dietary Fiber 4.9 g19.8%
Sugars 13.1 g
Protein 42 g84.8%
Vitamin A 36.9% Vitamin C 78.3%
Calcium 9.6% Iron 28.3%
*Based on a 2000 Calorie diet
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).