Composition / ingredients
Step-by-step cooking
Step 1:
Add 1 tablespoon of olive oil in a frying pan, put the minced meat (I have pork and beef 50:50), disassemble the minced meat with a fork into small pieces. Simmer for a few minutes. Transfer the meat to a plate or bowl.
Step 2:
Cut onion, carrot and celery into small cubes.Add 2 tablespoons of olive oil 30 gr. butter to the frying pan, add the vegetables and fry for 6-7min.
Step 3:
Combine the meat and vegetables, pour out the wine, mix.Simmer until half of the liquid evaporates, about 5-6min.
Step 4:
Add tomato paste, tomatoes, 1 tbsp.l. sour cream or heavy cream, water.Simmer the sauce on low heat for 40-50 minutes until it thickens. Stir occasionally. If you see that the liquid has all evaporated, add a little boiled water.
Step 5:
2-3min before readiness, add salt and pepper to taste.
Step 6:
Ragu Bolognese is ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Olive oil - 913 kcal/100g
- Celery stalk - 12 kcal/100g
