Beef Ragu (Bolognese Sauce)

This beef ragu builds its flavor in layers: diced carrot, celery, and onion first, then browned beef, red wine, tomato, and a long low simmer. The method keeps the garlic whole and lets the sauce reduce slowly until the meat and vegetables soften into the tomato base.

Utensils

• Chopping board
• 1 large pot
• 1 Knife

Recipe

1. Prepare Vegetables: Finely dice the carrots, celery, and onion using a chopping board and knife.
2. Prepare Garlic: Peel the garlic cloves and leave them whole.
3. Sauté Garlic: Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute.
4. Cook Onions: Add the diced onion to the pot and saute for an additional 2 minutes, until they start to soften.
5. Add Carrots and Celery: Incorporate the chopped carrot and celery into the pot and continue to cook until they are tender.
6. Brown the Mince: Add the beef mince to the pot and cook until it is fully browned and all the moisture has evaporated.
7. Deglaze with Wine: Pour in the red wine and allow it to completely evaporate, stirring frequently.
8. Add Tomato Passata: Stir in enough tomato passata to cover the ingredients.
9. Simmer: Reduce the heat to low and let the sauce simmer gently for 2-3 hours, stirring occasionally. Season with salt and pepper to taste.
10. Adjust Consistency: If the sauce appears too thick during simmering, add a bit of water to achieve the desired consistency.
11. Finish with Basil: Roughly tear fresh basil leaves and stir them into the sauce about 10 minutes before the end of cooking.