Ragù alla bolognese (2)
Instructions
Chop onion, celery, carrot, put them together with the meat in a pan with two tablespoons of olive oil and butter, adjust salt and pepper.
Stir and cook over low heat for a few minutes.
When the vegetables are softened and the meat begins to take color pour the tomato paste diluted in a little water.
Cook top and covered for an hour and a half, adding if necessary a bit of hot water.
This sauce can be mixed meat, enriched with mushrooms.
Ingredients and dosing for 4 persons
- 250 g of pulp of minced beef
- 40 g of butter
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 onion
- 1 carrot
- 1 costa of celery
- Salt
- Pepper