BOLOGNESE

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An easy  recipe for classic ragu bolognese. Slowly cooked beef in a tomato sauce served with bucatini

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An easy to follow recipe for classic ragu bolognese. Slowly cooked ground beef in a tomato sauce with lots of onions, celery and carrots served with bucatini and lots of parmesan cheese.

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Add your meat to a hot pan, season with salt and cook till everything is nicely browned. Like, actually browned, not just un-pink. You want it browned!

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Using a food processor, finely chop your carrots, celery and onion. Add them to the pan and cook them along with the meat until the veg is slightly browned as well.

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Add in the tomato paste. And like before, cook till it’s browned. It will go from a deep red color, to a burnt rust color, that’s when you know you are good to move on.

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Cover everything with water, by about an inch and add in your aromatics. Here I used garlic, thyme and bay leaves. Rosemary is also nice, I just didn’t have any.

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Next you just need to let it stew. Either cook it on low heat for about 3 hours on the stove or 40 minutes in a pressure cooker and let it naturally release pressure.

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Cook your pasta and combine with the bolognese and a generous handful of grated parmesan and parsley. Eat up!

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