Bolognese Meat Ragù for Spaghetti and Other Pasta

A really delicious meat ragù that makes a fantastic sauce for spaghetti and other pasta!

Recipe author

Servings:

Ground meat

500

Onion

Carrots

200

Celery stalk

Olive oil

Butter

Garlic

Heavy cream

White wine (can substitute water)

150

Tomato paste

Tomatoes (canned, in their own juice)

400

Water

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 64 % 14 g

Carbohydrates 18 % 4 g

158 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Add 1 tbsp of olive oil to a skillet, add the ground meat (mine is 50:50 pork and beef), and break it up into small pieces with a fork. Cook for a few minutes, then transfer the meat to a plate or bowl.
Step 2:

Cut the onion, carrot, and celery into small cubes. Add 2 tbsp of olive oil and 30 g of butter to the skillet, add the vegetables, and sauté for 6–7 minutes.
Step 3:

Combine the meat and vegetables, pour in the wine, and stir. Simmer until about half the liquid has evaporated, roughly 5–6 minutes.
Step 4:

Add the tomato paste, tomatoes, 1 tbsp of sour cream or heavy cream, and the water. Simmer the sauce over low heat for 40–50 minutes, until it thickens, stirring occasionally. If the liquid cooks away completely, add a little boiled water.
Step 5:

In the last 2–3 minutes, season with salt and pepper to taste.
Step 6:

The Bolognese ragù is ready! Enjoy!