Ragu Bolognese ely's style
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 343.9
- Total Fat: 22.8 g
- Cholesterol: 65.1 mg
- Sodium: 300.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.7 g
- Protein: 22.4 g
View full nutritional breakdown of Ragu Bolognese ely's style calories by ingredient
Introduction
This is a big amount of pasta sauce, I make it once every 2 months and put in in portions in the deepfreeze, that way I only have to do the work once for 8 two-persons portions This is a big amount of pasta sauce, I make it once every 2 months and put in in portions in the deepfreeze, that way I only have to do the work once for 8 two-persons portionsNumber of Servings: 16
Ingredients
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400 grams of carrots, 2 leeks, one whole selery, 250 grams of mushrooms, one kilo (1000 gr.) minced beef lean, 125 gr. bacon 100 gr pancetta 100 gr passata di pommodori, 2 cubes of beef stock one bottle (1 litre) red wine
Directions
chop al the vegetables into tiny pieces or mince them in a food processor. bake these in a big soup pan. mince the bacon and the pancetta and bake them before throwing into the pan with chopped vegetables. bake the minced beef in portions before adding it to the big soup pan. Add the whine and passata to your liking, ad the stock cubes and some water if its not watery enough. It should look like a vegetable tomato soup crossing. ad garlic and Italian herbs (preferably fresh) to taste. no salt but pepper is good. Let is simmer for as long as possible, the longer the better the flavours get to mix. Add more passata and whine if the colour isn't dark enough. at the end of the cooking it should look like a mahogany red meat sauce.
Number of Servings: 16
Recipe submitted by SparkPeople user ELYSANDRA.
Number of Servings: 16
Recipe submitted by SparkPeople user ELYSANDRA.