Ragu Alla Bolognese - How to make your own traditional Bolognese sauce

submitted by Italy from (self.Italy)

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[–]RuckFeddit 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (2 children)

First you need to make a base which is called sofritto JPG , you take one white onion, 2 carrots and 2 celery and you chop them very fine, as fine as possible, you can even put them in a blender for a few seconds.

Can you grate the carrots and celery?

Also can you say how much meat/tomato paste this is recipe is for? I guess 500g of minced meat and 100g of tomato paste?

I'm gonna try this this week. I think I will need to make adjustments, meat here isn't great quality like in Italy so I'll fry this before the vegetables, drain the fat/additives/bad stuff, then add it back to the pan with a bit of oil and the sofritto. Thanks!

[–]Italy[S] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

Before you add the meat, make sure you fry the sofritto for 10 minutes on its own and then add your meat 👍

[–]RuckFeddit 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Okay, thanks!