Cooking Recipe Ragu Di Carne (Bolognese Meat Sauce)
Recipe Ingredients
Directions
1. Heat the oil in a large saucepan on high heat until sizzling,
about 2 minutes. Add the red pepper flakes, celery, carrots, onion,
garlic, bay leaf, sage and basil and cook for 2 minutes, stirring
constantly. Reduce the heat to medium low and cook for 10 minutes
more, stirring occasionally. 2. Raise the heat to high, add the
prosciutto, veal, lamb and beef and cook, stirring constantly, for 2
minutes. Add the wine, reduce the heat to medium and let it cook
until almost evaporated, about 5 minutes. Raise the heat to high, add
the tomato sauce, tomato paste and stock and bring to a boil. Reduce
the heat to a simmer, cover and cook for 45 minutes, stirring twice.
3. If you like the sauce thicker, remove the cover during the last 15
minutes of cooking. Taste for salt and pepper. Contributor: Cucina
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