Ragu Bolognese Reimagined: The Evolution of a Classic | More Tomato, More Taste
Dive into the heart of modern Italian cuisine with our contemporary Ragu Bolognese recipe. We've meticulously crafted a version that celebrates the beloved tomato, enhancing the sauce's depth, color, and flavor. This isn't just a recipe; it's a delicious exploration of how classic dishes can evolve to meet the palates of today's food lovers.
Ingredients
- 3½ kg of beef minced meat or you can use the trimmings from leftovers
- 5 medium sized onions relatively fine dice
- 6 large chopped carrots relatively fine
- 1 whole head of celery same size dice
- red wine
- 1 tbsp minced garlic
- 400 gr tomato paste
- ½ tbsp of freshly cracked pepper
- salt
- 1 tsp ground cloves
- 1 L of passata
Instructions
- start the stove on medium low temperature
- in a big pot add olive oil
- add the onion and cook them for no more than 2-3 minutes
- add 6 large chopped carrots
- add a whole head of celery cook for 5-6 minutes
- when you see some of the celery water in the bottom of the pot and it's starting to evaporate off, then add a little bit of red wine
- steer it and let the wine cook off
- add the minced meat and start breaking it up until it releases its water
- keep cooking it until the water is gone
- create a little free spot in the middle of the pot and add 1 tbsp of minced garlic
- add 400 gr of tomato paste
- add 2 pinches of salt on the meat
- add ½ a tbsp of freshly cracked pepper
- mix everything in
- add the rest of your red wine and let that cook off until you stop smelling the alcohol in the air
- add 1 tsp of ground cloves
- add 1 L of passata
- add 3 cans of chopped tomato
- give this a good mix
- add a rind of parmesan
- let it come up to a simmer
- reduce the heat to a small simmer
- cover with a lid and let it cook for 2-3 hours
- check in on it every half hour or so to keep the right consistency by adding more passata if needed, you don't want it to dry, you want it to be saucy
- serve this over papardele, farfale or spaghetti