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Bolognese meat sauce

  (4 servings/3 hours)

crescent-shaped chopping knife

250 g of minced beef (beef)
50 g of bacon
1 carrot
1 onion
1 stalk of celery
½ glass of wine (white or red)
60 g of butter
1 spoon of concentrated tomato
1 cup of full-cream milk
salt and black pepper

• In a thick-bottomed pan (or crock) cook at high flame 40 g of butter and chopped bacon.
• When the bacon will have lost the fat add the chopped vegetables and cook them until the water has dried.
• Add the meat and cook until the meat has a dark colour.
• Pour the tomato sauce melted in a ladle of hot water, wine, add the pepper and salt.
• Cook on a low flame for 2 hours and occasionally add a bit of milk.
• Once switched off the heat, add the remaining butter and mix.
• Make it cool for a couple of hours

Serve with fresh egg noodles and a handful of Parmesan cheese, or as a topping for lasagne.

Kids partecipation
It is enough they pass the ladle or the wooden spoon. Sometimes to collaborate it is just necessary to be there together.

The Bolognese sauce is one of the most popular sauces in the world. The term "ragù" comes from the French "ragoûter" and symbolically indicates a reawakening appetite.

Nutritional and cultural curiosities
The sauce, whose idea dates back to the Middle Ages, was born to be eaten as a meal in itself and only later began to be used to flavour dry soups, especially the macaroni.

Useful tips
To get a better result it is important to choose the most suitable cut of beef, or the diaphragm of the cow, very rich in flavour.


Data di pubblicazione 31/03/2014 11:28
Ultimo aggiornamento 31/03/2014 11:30