Ragu bolognese
Total time
Author: Must be Yummie
Recipe type: pasta sauce
Cuisine: Italian
- 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
- Preheat the oven to 140°C.
- Heat some olive oil in a large cocotte (Staub, Le Creuset) and fry the garlic and the onion. Until it is glazed.
- Stir in the vegetables and let it simmer for 3 minutes.
- Add the pork and season with pepper and salt. Bake until it has a nice crust.
- Pour in the wine and the veal stock and add the cover. Let it simmer for 5 minutes.
- Add the tomatoes and the fresh herbs and put the cover back on.
- 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.
- Your stew is ready when the meat falls apart into little pieces.
- Serve with steamed vegetables, pasta, quinoa or whatever works for you. I sometimes make a zucchini pasta for a 'lighter' version of this dish.
Serving size: 4 and leftovers
Recipe by Must Be Yummie at https://mustbeyummie.com/ragu-bolognese/
3.3.3077