Emilia Romana

Ragu Bolognese

Cuisine Italian
Servings 4


  • 500 g tomatensaus
  • 300 g gehakt
  • 3 dl rode wijn
  • 50 g ui
  • 50 g wortelen
  • boter
  • zout
  • peper
  • olijfolie


  • Cut the onion and carrot into mirepoix (1 cm square cubes). Bake this vegetable in the butter until soft and set aside.
  • Cook the minced meat over high heat until it is dry and dark brown. Keep stirring to prevent baking. Add the vegetables and deglaze with the red wine. Reduce until all moisture has disappeared.
  • Add the tomato sauce and let it cook and reduce to half. Season with salt and pepper and pour some olive oil through the ragu before serving.
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