Ragu bolognese
 
Prep time
Cook time
Total time
 
You can serve this sauce with pasta, with quinoa or with grated zucchini....either way it is great!
Author:
Recipe type: pasta sauce
Cuisine: Italian
Ingredienten
  • 3 carrots - finely chopped
  • 2 celery stalks - finely chopped
  • 4 garlic cloves - finely chopped
  • 2 onions - finely chopped
  • 600 gr of pork (pieces from the shoulder or the neck), cut into large pieces (4cm pieces)
  • 2 bay leaves
  • 250 ml red wine
  • 200 ml veal stock
  • 500 gr canned tomatoes
  • 1 hand full of fresh thyme, fresh rosemary and fresh basil
  • pepper and salt
  • olive oil
Werkwijze
  1. Preheat the oven to 140°C.
  2. Heat some olive oil in a large cocotte (Staub, Le Creuset) and fry the garlic and the onion. Until it is glazed.
  3. Stir in the vegetables and let it simmer for 3 minutes.
  4. Add the pork and season with pepper and salt. Bake until it has a nice crust.
  5. Pour in the wine and the veal stock and add the cover. Let it simmer for 5 minutes.
  6. Add the tomatoes and the fresh herbs and put the cover back on.
  7. Put your cocotte in the oven and let it cook for 6 hours, stirring occasionally. You can always add some stock if your stew becomes to dry.
  8. Your stew is ready when the meat falls apart into little pieces.
  9. Serve with steamed vegetables, pasta, quinoa or whatever works for you. I sometimes make a zucchini pasta for a 'lighter' version of this dish.
Nutrition Information
Serving size: 4 and leftovers
Recipe by Must Be Yummie at https://mustbeyummie.com/ragu-bolognese/